50+ Friends Club Cookbook
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Instant Cream Soup Mix

From the Kitchen of: H@ppy

3	c	Dry Milk Powder
1/3	c	Corn Starch
1/3	c	Chicken Bouillon (or Vegetable Bouillon)
1	Tbsp	Onion Flakes, dried
1	tsp	Basil, dried
1	tsp	Thyme, dried
1	tsp	White Pepper

• In a large mixing bowl, combine all ingredients; mix well. Place mixture into a one quart jar, label and store up to six months.

To make soup:

• Using a small mixing bowl, mix 1/3 cup Instant Cream Soup Mix with 1 1/4 cups Water or Broth. Simmer over low heat until thickened. This makes just enough to use in place of a 10 1/2 ounce can of cream soup, when making casseroles, etc. (Add mushrooms pieces, diced chicken, etc. to further flavor to your soup).