Cream Soup Mix taken from Quick & Healthy

This mix is a great nonfat substitute for condensed cream soups in your favorite recipes. Make the larger amount and store it in an air tight container in the fridge. Stir well before using.

Equivalent to 8 cans:
2 c. nonfat dry milk
3/4 c. cornstarch
2 T. dried onion
1/2 tsp. pepper
1 tsp. dried basil
1 tsp. dried thyme
1/4 c. instant chicken bouillon

Equivalent to 1 can:
1/4 cup. nonfat dry milk
1 1/2 T. cornstarch
3/4 tsp. dried onion
dash pepper
1/8 tsp. dried basil
1/8 tsp. dried thyme
1/2 T. instant chicken bouillon

Combine all ingredients and mix well. Use in recipes in place of condensed cream of chicken soup (be sure to follow directions below to reconstitute). Add mushrooms to substitute for condensed cream of mushroom soup.

Stovetop Method: In a glass measuring cup, combine 1/3 cup dry soup mix with 1 1/4 cups cold water. Heat on high for 4-5 minutes, stirring several times, until mixture thickens.

Microwave Method: In a glass measuring cup, combine 1/3 cup dry soup mix with 1 1/4 cups cold water. Heat on high for 4-5 minutes, stirring several times, until mixture thickens.