Cream Soup Base

7 ingredients
4 steps

Ingredients

  • 3 c. instant nonfat dry milk
  • 1 c. cornstarch
  • 1/4 c. instant low sodium chicken bouillon
  • 1 Tbsp. garlic powder
  • 1/2 tsp. pepper
  • 1 tsp. dry basil, crushed (optional)
  • 1 tsp. dry thyme, crushed (optional)

Directions

  1. 1
    Mix and store in an airtight container.
  2. 2
    To reconstitute, mix 1/3 cup dry mix with 1 1/4 cups of water.
  3. 3
    Cook over medium heat, stirring constantly until thickened.
  4. 4
    Makes enough to fill about 9 soup cans.

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