Body to the soul: “O my soul, have we got together again after so long a separation? Have you come back to your old habitation, never more to leave? O joyful meeting! How unlike our present state is to what our condition was, when a separation was made between us at death! Now is our mourning turned into joy. The light and gladness sown before are now sprung up. Blessed be the day in which I was united to you, Soul, whose chief care was to get ‘Christ in us the hope of glory,’ and to make me a temple for his Holy Spirit. O blessed Soul, which in the time of our pilgrimage kept your eye to the land then afar off, but now near at hand! You took me into secret places, and there made me to bow these knees before the Lord, that I might bear a part in our humiliation before Him. And now is the time that I am lifted up. You employed this tongue in confessions, petitions and thanksgivings, which now on shall be employed in praising forevermore. You made these sometimes weeping eyes sow that seed of tears, now sprung up in joy that shall never end. I was happily beaten down by you and kept in subjection, while others pampered their flesh and made their bellies their gods, to their own destruction. But now I gloriously arise, to take my place in the mansions of glory, while they are dragged out of their graves to be cast into fiery flames. Now, my Soul, you shall complain no more of a sick and painful body, you shall be no more clogged up with weak and weary flesh. I shall now keep pace with you in the praises of our God forevermore.”

Thomas Boston

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats	Vegetarian		1	Servings

INGREDIENTS

2	c	Powdered milk
3/4	c	Cornstarch
1/4	c	Instant chicken bouillon granules
2	ts	Dried onion flakes
1	ts	Crushed dried thyme
1	ts	Basil – crushed dried
1/2	ts	Pepper

INSTRUCTIONS

To make 1 can soup, take 1/3 C mix and 1 C water, cook and stir until
thickened.
Here's a recipe for a MIX you can use to substitute for Cream of Chicken or
Mushroom soup in your recipes. I have found it to be much less expensive
than the cans and it still freezes beautifully!
When I made this, I have used the product called "Better than Boullion"
which is vegetarian, but comes in beef, chicken, and veggie "flavors". To
substitute it for cream of celery or cream, of mushroom soup, I cook some
celery or mushrooms a bit in the 1 C water and then add the mix and cook
and stir. I like it because it is both cheap, has much less sodium than
those soups (if using a low-sodium boullion) and presumbaly has less of
those whatever they are that are added to canned soups.
Posted to fatfree digest by Gloriamarie Amalfitano <gma@adnc.com> on May
21, 1998

A Message from our Provider:

“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”