Ingredients:
- 2 c. instant non-fat dry milk
- 2 tbsp. onion flakes
- 1 tsp. basil and thyme
- 1/4 c. chicken bouillon
- 3/4 c. cornstarch
- 1/2 tsp. pepper
Preparation:
To reconstitute for one can soup add 1/3 cup mix with 1 1/4 cup water. You can add celery or broccoli for cream of celery soup same for mushroom soup. Heat until thick as soup. Makes 3 cups or 9 cans soups. Mix thoroughly and store in cool dry place.
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Slow Cooker Recipes | Casseroles | Main Recipe Index
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