Name: Cream of Whatever Soup Mix
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

We trample the blood of the Son of God if we think we are forgiven because we are sorry for our sins. The only explanation for the forgiveness of God and for the unfathomable depth of His forgetting is the death of Jesus Christ. Our repentance is merely the outcome of our personal realization of the atonement which He has worked out for us. It does not matter who or what we are; there is absolute reinstatement into God by the death of Jesus Christ and by no other way, not because Jesus Christ pleads, but because He died. It is not earned, but accepted. All the pleading which deliberately refuses to recognize the Cross is of no avail; it is battering at a door other than the one that Jesus has opened. Our Lord does not pretend we are all right when we are all wrong. The atonement is a propitiation whereby God, through the death of Jesus, makes an unholy man holy.

Oswald Chambers

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

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