[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Instant Cream Soup[/title][fusion_text]Week of October 20th to October 24th, 2008
INSTANT CREAM SOUP (Thanks to a call from a Party Line Listener)
2 Cups Instant Dry Milk 3/4 Cup Corn Starch 1 Tsp. Onion Powder
1/2 Tsp. Dried Thyme 1/2 Tsp. Dried Basil 1/4 Tsp. Black Pepper
1/4 Cup Low Sodium Chicken Bouillon
Combine all the ingredients together and store in an airtight container. Makes 3 cups. When ready to use, combine 1/3 Cup mix with 1 1/4 cups water and bring to a boil. Boil 2-3 minutes. Equal to 1 can condensed soup.
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