Cream of Chicken Soup Mix
1 c. non-fat dried milk
¾ c. cornstarch
¼ c. chicken bouillon (not cubes)
4 T. freeze dried minced onion
1 t. dried basil
½ t. dried thyme
1 t. pepper
Measure all ingredients into a pint jar and shake well.
To use: mix 1¼ cup water with ⅓ cup of dry mix and cook over medium heat until it reaches the consistency of canned cream soup.
Makes approx. 4 cans of cream of chicken soup.
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