Instant Cream of _______ Soup
2 c. nonfat dry milk
3/4 c. cornstarch
1 tsp. onion powder
1/2 tsp. dried thyme
1/2 tsp dried basil
1/4 tsp black pepper
Combine all ingredients and store in airtight container. To use for soup, combine 1/3 c. of mix and 1 1/2 c. chicken broth, mushroom broth, vegetable broth. Bring to a boil, stirring often.
(mushroom broth can be made by saving the stems from fresh mushrooms and keeping in the freezer, when you’ve collected a bagful, just cover with water and simmer for about an hour. Store the broth in smaller bottles in your freezer)
*I’ve never made this for cream of celery soup, but I imagine you could do the same as you would with the mushrooms.
*To keep an on hand supply of instant cream of chicken in the winter for a nice warm cup of soup I add to the above ingredients 1/4 c. chicken boullion granules . Just combine 2-3 Tablespoons of the mix with 2/3 to 3/4 c. boiling water (depending on how thick you like your soup).
3 c. Quick cooking oats
Blend 1 c. oats in food processor till powdery. In a baggie, combine 1/4 c. quick oats, 2 Tablespoons of the powdered oats that you made in the food processor, and 1/8 teaspoon salt.
To make oatmeal add 1/2 c. boiling water to one baggie of oatmeal mix. Stir well to combine.
To sweeten or flavor: 1 T sugar, or brown sugar and cinnamon, or nuts and raisins, or 6 mini marshmallows and 1 T. mini chocolate chips, or 2 T. crushed oreos, or 2 T crushed chocolate chip cookies, or 1 T. cream or half and half and your favorite fruit, such as blueberries, peaches, apples, strawberries.