green4urhome

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Cream-Of Soup Mix

on April 24, 2013

2 cups dry milk powder (non-instant is preferred) Dairy Free? Use rice milk powder.

¾ cup organic cornstarch (to avoid GMOs)

1 teaspoon onion powder

½ teaspoon dried thyme

½ teaspoon dried basil

½ teaspoon dried parsley

¼ teaspoon black pepper

Mix all ingredients together with a whisk. Store in an airtight container.

To make into soup, combine 1/3 cup dry mix with 1 ¼ cups water in a small saucepan. Whisk until smooth. On medium heat, bring to a boil. Cook and stir for 2 minutes, until thick. Cool. This amount = 1 can condensed cream-of soup.

For Cream-of Chicken Soup: use 1 ¼ cups chicken broth instead of water.

For Cream-of Mushroom Soup: use water; add ¼ cup diced, cooked mushrooms to soup after it thickens

For Cream-of Celery Soup: use water, add ¼ cup diced, cooked celery to the soup after it thickens or add a dash of celery seed to the mixture while it’s cooking.

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