Cream Soup

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Servings: 6 equivalent to cans of condensed soup

Course: Beef, Chicken, Dinner, Soups & Stews

1 cup non-fat dried milk
3/4 cup cornstarch
1/4 cup bouillon (if you have cubes you have to smash them up). I use a bit of both chicken and beef, but you can use whatever you have on hand.
4 Tablespoons freeze dried minced onions
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1 teaspoon pepper

(For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water. Cook until thick)