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
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" Recipe .
Please Note, Some Brands of Chicken Bouillon are Saltier than others. We recommend a Lower sodium product
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