From the Pantry Butler kitchen
Basic Soup and Sauce Mix
This pantry staple can be used in casseroles, soups, dips, and many more dishes! USDA MyPlate Kitchen — Utah State University Cooperative Extension (public domain), via myplate.food
Ingredients
- 2 cups milk, nonfat powdered
- 3/4 cup cornstarch
- 12 teaspoons chicken bouillon, low-sodium
- 2 tablespoons onion flakes, dried
- 2 teaspoons Italian seasoning
Method
- Yield: Equal to about 3 cups dry or makes up to 9 cans equivalent cream soup.
- To use as a substitute for 1 can of cream soup: Storage: Store in closed plastic bag or air-tight container until ready to use.
- It does not have to be refrigerated.
Save this to your own cookbook
The Pantry Butler keeps every recipe you find in one place — tap Share on anything from Instagram or a food blog and it files the ingredients and steps for you. Free for your first 20 recipes.
Save this recipe →