| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Soups/stews |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Instant non fat dry milk |
| 3/4 |
c |
Cornstarch |
| 1/4 |
c |
Instant low sodium |
|
|
Chicken bouillon |
| 2 |
ts |
Dried onion flakes |
| 1 |
ts |
Basil and thyme opt |
| 2 |
ts |
Pepper |
INSTRUCTIONS
Combine dry milk, cornstarch, bouillon, onion flakes, basil, thyme and
pepper. To make the equivalent of one can of soup, use the 1/3 cup of the
mix and 1 1/2 cup water and cook until thickened. NOTE: Beef bouillon may
be used in place of the chicken. Mushrooms may be added to the sauce for a
mushroom soup base.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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