Cream of Whatever Soup!
2 cpowdered milk
1/4 cinstant bullion ~ chicken, beef or pork depending on what you need.
2 Tbspdried onion flakes
1 tspbasil leaves
1 tspthyme leaves
·pepper to taste
How to Make Cream of Whatever Soup!
- Combine all ingredients and store in an air tight container. About 6 months.
*Note ~ Sometimes I just make a batch of the milk and cornstarch to keep in the cabinet and then add the flavors as needed. If you are adding the bullion as you use it, one bullion cube per 1 cup water/milk. I usually use 2 per use.
- To make specific flavors add the following when you are heating the mix and water.
"FLAVOR" LIST (these amounts are per "can")
Mushroom: add ½ cup finely chopped mushrooms.
Celery: add ½ cup minced sauteed celery.
Potato: add 1 cup cooked diced potatoes.
Chicken: add ½ cup cooked chicken.
Vegetable: add 3/4 cup cooked vegetables.
Broccoli: add 1 cup cooked chopped broccoli
*soup shown is Cream of Mushroom