Ingredients
1 cup cold milk
2 Tablespoons cornstarch
1 1/2 Tablespoons butter
1 teaspoon chicken bouillon cube
1/2 teaspoon salt
⅛ freshly ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
⅛ teaspoon dried parsley flakes
Method
- In a small saucepan whisk together milk and cornstarch. Add butter, bouillon, salt, pepper, onion powder, garlic powder and parsley.
- Bring to a boil, stirring frequently. Once boiling, simmer for 30 more seconds to thicken.
- Use in recipes to replace one (10.75 oz) can of cream of (anything) soup.
For Condensed Cream of Mushroom Soup
Stir in one (4 oz) can of mushroom pieces to the finished recipe.
For Condensed Cream of Chicken Soup
Use recipe as is. Optional*, stir in 1/4 cup cooked, diced chicken pieces to the finished recipe.
For Condensed Cream of Celery Soup
Stir in 1/2 cup sautéd, chopped celery to the finished recipe.
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