2 C powdered milk
3/4 C cornstarch
1/4 C instant chicken bouillon granules
2 t dried onion flakes
1 t crushed dried thyme
1 t basil – crushed dried
1/2 t pepper
To make 1 can soup, take 1/3 C mix and 1 C water, cook and stir until thickened.
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Melissa “Liss” Burnell is the founder of Budget101.com, a trusted frugal living resource online since 2001. With over 25 years of hands-on experience in meal planning, debt reduction, and DIY homemaking, she’s helped millions of families live well for less.
A mother of two, Liss first made waves by cutting her family’s grocery bill to under $200/month—then teaching others how to do the same. She is the author of two bestselling ebooks on feeding a family on a tight budget, available on Amazon.
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QUESTION: WHEN IS THE TYPE OF CREAM OF ANYTHING YOU PUT INTO THE SOUP FOR THE DESIRED FLAVOR? WHETHER IT BE CREAM OF CELERY, CHICKEN, MUSHROOM…..AND DO WE USE THE CHICKEN GRANULES IN THE MIX FOR ANY OF THE ABOVE FLAVORS ABOVE?