[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=””]HOMEMADE CREAM SOUP[/title][fusion_text]Week of January 13th-17th 2014
(Thanks to a call from a Party Line Listener)
2 Cups Powdered Milk 3/4 Cup Corn Starch 1 Tsp. Basil
2 Tbs. Onion Flakes 1 Tsp. Thyme 1/2 Tsp. Pepper
1/4 Cup Chicken Bouillon Cubes or Granules
Mix all the above ingredients together and keep in an airtight container. When ready to make your homemade cream soup, in a kettle, put 1/3 Cup of the dry mixture and add 1 1/4 Cups Water. Stir and heat to boiling and then reduce heat and cook and stir until thickened. You can add mushrooms for cream of mushroom soup or chicken for cream of chicken soup or celery for cream of celery soup. This mixture is the base for whatever kind of cream soup you want to make.
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