This mix will store well in a mason jar sealed tightly. (I keep a veggie, beef, and chicken stored on the counter.) You can thicken and use as a gravy mix or thin and use as a soup base.
1 cup dry milk powder
1 cup white rice flour (You could probably substitute cornstarch, but it may make it thicker.) I use the GF flour mix.
2 Tbls dried minced onions
1/2 teaspoon pepper
1/2 teaspoon salt
3 Tbs powdered soup base (boullion granules)
Combine all ingredients and mix well. Store in an airtight container on your pantry shelf. This mix is the equivalent of 8-9 cans of soup.
Cream of Chicken Soup: In a small saucepan, blend 3-4 Tablespoons of the base with 1/4 cup cold water. Add 1 cup hot or cold water (or chicken stock) and cook over medium heat, stirring until the soup thickens. Use 3 tablespoons for thin soup, 4 for thick soup.
Cream of mushroom soup: Follow the instructions for the Chicken soup, using the liquid from 1 4 ounce can of mushroom bits and pieces as part of the water (reserving the mushrooms). After the soup thickens, add the mushrooms.
