Francine's Texas Cuisine

 

Cream Soup Mix   2 cups instant non-fat dry milk 3/4 cup cornstarch 1/4 cup instant chicken bouillon 2 tablespoons dried onion flakes 1/2 teaspoon pepper 1 teaspoon basil (opt) 1 teaspoon thyme (opt)   Combine all ingredients and mix well. Store in airtight glass jar with 1/3 cup scoop. Makes 3 cups mix (equal to 9 cans of soup). One serving: 1 scoop mix + 1 1/4 cup water. Easy method: stir mix into 1/4 cup cold water; add to 1 cup boiling water and stir over low heat until thick. If desired, add 1 tablespoon margarine, chopped mushrooms, cooked celery, or dried herbs.

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