2 cups nonfat milk powder
3 /4 c cornstarch
2 T dried minced onion
1/2 teaspoons ground pepper
1/4 cup chicken bouillon powder–use your homemade version
1 teaspoon dried basil
1/4 tsp dried thyme
Mix well and store in container in the freezer or refrigerator.
When using the mix combine 1/3 cup mix with 1 1/4 cups water in saucepan cook and stir until thickened.
Cream of mushroom soup–add a can of mushrooms—puree them if your children think they are gross:)
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Thank you for this recipe! We have a daughter who adheres to a strict gluten-free diet. This recipe will allow me to make Grandma’s famous stuffing with GF cornbread and cream of chicken soup. We will use your Chicken bouillon recipe as well.
I am so excited for you. I have a friend whose family is gluten free and I tell her all the time…you need to write a book to share with others all your fantastic recipes:) I hope it works out for you:)
how much celery would I add for cream of celery soup? Thank you!
1 cup diced
Hi Amy! I just watched your 1 1/2 hr freezer meal video. Impressive. Is this the recipe for the seasoning mix you had in the huge glass jar? If not, where can I find that recipe?
It was something I got at a discount store…it was for a restaurant…Hidden valley herbs and spices