Cream Soup

lc nonfat powdered milk
1T dried onion flakes
2T cornstarch
2T chicken bouillon powder
l/2t basil
l/2t thyme
1/2t black pepper

Mix all ingredients together and store in an airtight container.

To make soup base, add 2c cold water to the mix in a large saucepan and
stir constantly over medium heat until thick. Make any flavoryou want
by adding the main flavoring ingredient.   Just add 2 cups cold water to
the cream base along with one or more of the following: mushrooms,
celery, onions, chicken,  or beef. Heat thoroughly over medium heat.
Makes 4 - 6 cups depending on thickness.


I will try this, it seems so easy.
Could you use a powdered form of soy in place of the  nonfat powdered milk?


At 06:49 PM 5/17/00 -0400, you wrote:
>This was in the paper - I thought you might want it to throw Campbell's
>to the side!!