This recipe is part of our Survival Soup series.
Dry Cream Soup
2 cups of dry milk, non-fat okay
¼ cup of chicken bouillon
¾ cup of corn starch
1 Tablespoons of dried onion
1 Teaspoon of dried thyme
1 Teaspoon of dried basil leaves
Salt and Pepper in the bag or after.
Makes of equivalent of 6-7 cans of “cream of” soup. You can add onion, chicken, mushrooms, potatoes about whatever you want to this basic recipe.
Combine ingredients in a large bowl and mix thoroughly – I like to use a whisk. Put into a tightly sealed bag or container. Store in a cool dry place, best if used within six months.
To make the equivalent of one can of soup, use 1/3 cup of the mix with about 1 ¼ cups of water. Heat over stove until thickened, whisking all the while. For the microwave it takes 1 to 3 minutes. Stop it at one minute intervals and stir.
For a casserole, you can use it dry and just add the appropriate amount of water.
This basic recipe can save you a lot of money over time, stores wonderfully, and can be dressed up or used as a base for numerous recipes.
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