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Basic Cream Soup Mix Recipe

This cream soup mix not only makes fabulous soup, but it's quick to make! Whenever I taste a new cream soup, I go home and test the flavors and adapt the new soup flavor to this mix. It is versatile too, as it can also be used for quick cream sauces and homestyle dishes like Chicken and Dumplings. If you have this soup mix in your refrigerator, dinner is only about 30 minutes away!
8 cups powdered milk, (nonfat such as Carnation)
2 cups flour
1/2 cup granular beef or chicken bouillon
2 cups butter

Combine the dry milk, flour, and bouillon in a large bowl. Cut the butter into small pieces and cut it in until the mixture resembles cornmeal. Store in an airtight container in refrigerator 6-8 months.

This Cream Soup Mix can be used to prepare the following soups:

Chinese Chicken and Corn Soup

Quick Cream of Any Vegetable Soup

Cream of Nothing Soup

Quick and Creamy Chicken Noodle Soup

Gingered Pumpkin and Apple Bisque

Market Street Clam Chowder

New England Corn Chowder

Quickie Potato Cheese Soup

Quick Seafood Chowder

Shortcut Chicken N'Dumplings

Shortcut Mexican Chicken and Corn Chowder

Thai Shrimp and Sweet Potato Soup

Quickie Vegetable Cheese Soup


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Content copyright © 2013 by Karen Hancock. All rights reserved.
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