Name: Cream Soup Base
Ingredients: 1 c Dried milk powder; 1 tb Dried onion flakes; 2 tb Cornstarch; 2 tb Chicken bouillon granules; 1/2 ts Dried basil; 1/2 ts Dried thyme; 1/4 ts Ground black pepper

What, after all, is church membership? I would argue that it is a covenant grounded in the affirmations of both the church through the elders, and the member. That is, the member publicly affirms both his dependence on the finished work of Christ alone, his affirmation of the faith once delivered, and his willingness to submit to the church. The church, on the other hand, affirms its conviction, through the elders of the credibility of the profession of faith of the member, and vows to serve and protect the member through the means of grace, including faithful church discipline. To put it more simply, the undershepherds affirm the sheepness of the member, the member the undershepherdness of the elders.

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats		Soups, Dry mix	1	Recipe

INGREDIENTS

1	c	Dried milk powder
1	tb	Dried onion flakes
2	tb	Cornstarch
2	tb	Chicken bouillon granules
1/2	ts	Dried basil
1/2	ts	Dried thyme
1/4	ts	Ground black pepper

INSTRUCTIONS

In a medium bowl, mix milk powder, onion flakes, cornstarch, bouillon,
basil, thyme and pepper.  Store in airtight container if you are
going to use it later.
To make soup base, add 2 cups cold water to the mix in a large
saucepan and stir constantly over medium heat until thick.
You can use this nonfat base to make any flavor cream soup by adding
a main ingredient, such as mushrooms, celery, or onions.
If the soup is too thick, add a little more water and stir thoroughly,
still over medium heat.  You can add other seasonings if you like.
This makes 4 to 6 cups of soup, depending on what you add and how
thin or thick you like it.
from Heloise's column, no date on clipping
typed and posted by teri Chesser  3/98
Posted to MM-Recipes Digest V4 #5 by "Rfm" <[email protected]> on
Jan 21, 99

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