Homemade Cream Soup Recipe

Description
To use in place of canned cream soups in casseroles or as a base for your own soups. It is much lower in fat and salt than the canned versions. The trick is to have it made up ready to use! Variations will serve two.

Ingredients

 * 2 cups Powdered nonfat milk
 * 3/4 cup cornstarch
 * 1/4 cup (or less) instant chicken boullion (or Vegetable if you prefer)
 * 2 tablespoons Dried onion flakes
 * 1 teaspoon basil leaves
 * 1 teaspoon thyme leaves
 * 1/2 teaspoon pepper

Directions

 * 1) Combine all ingredients, mixing well.
 * 2) Store in an airtight container until ready to use.

Contributed by
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
 * World Recipes Y-Group