Cream of Soup

Dry Mix:
1/4 cup Non Fat Dry Milk
1 1/2 Tablespoon Cornstarch
3/4 teaspoon Dried Onion
Dash Pepper
1/8 teaspoon Dried Basil
1/8 teaspoon dried Thyme
1/2 Tablespoon Instant Bouillon
(For Cream of Chicken Soup use Chicken Bouillon)
(For Cream of Mushroom soup use Beef Bouillon)

Mix together and save in an airtight sealed container. Make an extra large batch to save and have ready to use for next time you don't have the soup on hand.


For 1 can of cream soup:
1/3 cup dried mix above with 1 1/4 cup cold water or broth

Stir over low heat until thickened or microwave 4-5 minutes, stirring halfway between time.(Throw in some sauteed mushrooms for Cream of Mushroom Soup)
(Throw in some small chicken bits for Cream of Chicken Soup)