cream of chicken soupClassic Cream Soup Mixsoup and crackers



2 cups instant nonfat dry milk powder
1 teaspoon onion powder
½ cup + 2 tablespoons cornstarch
½ teaspoon marjoram
½ cup mashed potato flakes
¼ teaspoon garlic powder
¼ cup chicken bouillon granules
1/8 teaspoon white pepper
2 tablespoons dried vegetable flakes



Combine all ingredients in a Food Processor. Process until flakes are finely chopped. Store in container and will last for up to 1 year.



To prepare: Combine 1/3 cup of soup mix and 1½ cups water. Bring to a boil stirring occasionally. If you choose, you may add additional vegetables or meat or chicken for a full bodied soup.

Yield: 1½ cups of cream soup 9 batches (3 cups total)