Must Have Cream Soups

Basic "cream of whatever" soup recipe:

2 cups dry milk powder
3/4 cup cornstarch
1 tsp onion powder
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried parsley
1/4 tsp black pepper

Soup: Combine 1/3 cup dry mix with 1 1/4 cups water in saucepan. Whisk until smooth. Bring to a boil . Cook and stir for 2 minutes (until thick). Cool.

This amount equals 1 can of soup.

For Cream of chicken soup: use 1 1/4 cups of chicken broth instead of water.

For Cream of mushroom soup: use water, add 1/4 cup diced, cooked mushrooms to soup after it thickens.

For Cream of celery soup: use water, add 1/4 cup diced, cooked celery to the soup after it thickens-or- add a dash of celery seed to the mixture as it is cooking.


How sweet it is to find yourself without a can of creamed soup but be able to whip one up right out of your pantry! Wow...you might be on to something there!

Happy Cooking~