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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a handy recipe to have on hand for those times you don't want to trudge down to the market because you haven't got the canned soup. It's easy, and your family or your guests won't know the difference. Every kitchen has it's own special seasoning touch. You can just eyeball the basil and the thyme. This will make 3 cups or 9 cans soups. Ingredients:
2 cups non-fat powdered milk |
2 tablespoons onion flakes |
1/2 teaspoon basil |
1/2 teaspoon thyme |
1/4 cup chicken bouillon |
3/4 cup cornstarch |
1/2 teaspoon pepper |
Directions:
1. To reconstitute for 1 can soup add 1/3 cup mix with 1 1/4 cups water.
2. You can add celery or broccoli for cream of and even mushroom soup.
3. Heat until thick as soup.
4. Mix very thoroughly and store in a cool, dry place.
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