A couple of notes BEFORE you Begin- there are a number of different kinds of bouillon and flavorings. If you are concerned about your sodium intake choose lower sodium bouillon granules. If you're concerned about MSG or similar flavorings, simply choose a different brand of bouillon that does not contain MSG.
4 c. powdered milk
1 1/2 c. cornstarch
1/2 c. instant chicken bouillon granules or Beef, or Vegetable (Depending on the type of base you want to make!)
4 tsp. dried onion flakes
2 tsp. dried thyme
2 tsp basil - crushed dried
1 tsp. freshly grated black or tellicherry pepper
Measure all ingredients into a Ziploc Bag. Shake well, transfer to vacuum seal bag, seal and store up to a year. This makes the equivalent of 18 cans of Cream of "Something" soup.
1/3 C mix
1 C water
1 Tbs Butter (optional)
Combine mix, butter (optional) and cold water in a medium saucepan, whisking gently, Cook over low/med heat until thickened.
Variations: add 1/2 c. minced or chopped *_________*
*Choose One or More*:
Onions, Mushrooms, Asparagus, Broccoli, Celery, Cooked Chicken, Diced Potatoes, Tomato, Cooked Shrimp, etc.
Use as you would in any Cream of "Anything"
Please Note, Some Brands of Chicken Bouillon are Saltier than others. We recommend a Lower sodium product
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