Instant Cream Soup

This replacement is gluten free, incredibly affordable and really does taste great. One batch of mix usually last around 2 months in our house before I mix up more.

2 c instant milk
¾ c corn starch
¼ c instant chicken bouillon
1 tsp. onion powder
½ tsp. thyme
½ tsp. basil
¼ tsp. pepper

Combine above ingredients and store in an air tight container.

To use soup combine 1/3 c of the mix and 1 ½ c water (or broth if you want to omit chicken bouillon). Bring to a boil stirring often. Add vegetable for flavor of soup, such as, diced celery (for cream of celery) or mushrooms, (for cream of mushroom) broccoli (for cream of broccoli).

Replace canned soup in recipes by boil 1/3 c mix with 1 ¼ c water until thickened then add to your recipe.