Homemade Cream-of Soup Recipe

Ingredients

2 cups dry milk powder (non-instant is preferred) Dairy Free? Use rice milk powder.
3/4 cup organic cornstarch (to avoid GMOs)
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/4 teaspoon black pepper

Preparation

Step 1

Mix all ingredients together with a whisk.
Store in an airtight container.

To make into soup:
Combine ⅓ cup dry mix with 1 ¼ cups water in a small saucepan. Whisk until smooth.
On medium heat, bring to a boil.
Cook and stir for 2 minutes, until thick. Cool.

This amount = 1 can condensed cream-of soup.

For Cream-of Chicken Soup: use 1 ¼ cups chicken broth instead of water.
For Cream-of Mushroom Soup: use water; add ¼ cup diced, cooked mushrooms to soup after it thickens
For Cream-of Celery Soup: use water, add ¼ cup diced, cooked celery to the soup after it thickens or add a dash of celery seed to the mixture while it’s cooking.