Cream Soup Base
- 3 c. powdered milk
- 1 c. cornstarch
- 1 c. powdered bouillon chicken, beef or vegetable
- 2 T. onion powder
- 1 T. garlic powder
- 1 t. oregano
- 1 t. thyme
- 1 t. basil
- ½ t. white pepper
Combine all ingredients and store in an airtight container or Zip Lock Bag for up to a year.
When ready to make soup, mix 1/2 C of soup mix with 1 C water and 1 Tblsp Butter.
Bring to a boil and boil for 2-3 minutes.
For Cream of Chicken soup, add about 1/2 cup of diced, cooked chicken after adding the milk. Slow boil for 4-5 minutes.
Experiment with other ingredients to create your own cream based soups.