Tuesday, September 9, 2008

Cream Soup Mix

2/3 cup instant skim milk (1/3 cup dry milk makes 1 pint milk).
2 tsp. Chicken bouillon granules
Dash Pepper
¼ cup Thick Gel
½ tsp. Onion powder
½ tsp. Garlic powder
½ tsp. Salt

Combine all ingredients in small plastic bag. Seal, label, date, and store in tightly covered container. For best results, use within 3 months. Yield: 1 packet.

For Creamy Veggie Soup: Bring 1 cup water to a boil. Add ½ of a 16 oz. Bag California vegetables and return to a boil. Add 2 cups milk and 1 packet cream soup mix. Bring to a boil stirring constantly. Serve Hot. Season as desired with tarragon, cheese, or thyme.