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Cream of Soup Recipe

2 c Dry milk powder
3/4 c Cornstarch
1/4 c Instant chicken bouillion granules
2 tb Dry onion flakes
1 ts Thyme
1 ts Basil
1/2 ts Pepper

Combine all ingredients and store in an air-tight container. Actually, a cool whip container works great.

To use: combine 1/3 cup mix (stir before measuring) and 1 1/4 cups water. Cook on low heat until thick. Mixture will be very thick and is equal to 1 can condensed "cream-of" soups.

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