Heloise's Generic Cream Soup

By Hklbrries

Dear Heloise: Years and years ago, my dad found a recipe in your mom’s column for Cream of Mushroom Soup. He made a huge pot of soup and in the morning filled his thermos with it to take hunting with him. I remember how delicious that soup was, and I would love that recipe if you can share it with me. — Lisa D., Elmira, N.Y.

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Lisa, I would love to share the recipe for Heloise’s Generic Cream Soup, especially with cooler weather on the way! Add to this base whatever main ingredient you want: mushrooms, broccoli or potatoes, to name a few. Collect the following ingredients:

Ingredients

• 1 cup nonfat dried milk powder
• 1 tablespoon dried onion flakes
• 2 tablespoons cornstarch
• 2 tablespoons chicken bouillon powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper

Preparation

Step 1

Mix all the ingredients together and store in an airtight container until ready to use. For a soup base, add 2 cups of cold water to mixture and heat, over medium heat, in large saucepan. Stir constantly until the soup thickens. Then add your main ingredient for a soup that makes 4 to 6 cups.

Need to thicken your soup? Add instant mashed potatoes, little by little, until the soup is of the thickness you desire. — Heloise