Ingredients:
- 2 cups dry milk
- 3/4 cup cornstarch
- 1/4 cup chicken bouillon granules
- 2 tablespoons dried onion flakes, optional
- 1 teaspoon dried leaf thyme
- 1/2 teaspoon dried leaf basil, optional
- 1/2 teaspoon dried leaf oregano, optional
- 1/2 teaspoon ground marjoram, optional
- 1/2 teaspoon pepper
- 2 to 3 teaspoons butter
Preparation:
Combine all ingredients except butter together and store in airtight container. To use, mix 1/2 cup dry soup mix with 1 1/4 cups water and cook until thick; add butter. This is equal to one can cream soup. The mix makes enough to equal 9 to 10 cans. For cream of mushroom or celery soup, add chopped sauteé mushrooms or celery along with the butter while cooking.
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Cream of Celery Soup Recipe
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