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Soups: INSTANT SOUP MIX
INSTANT SOUP MIX

2 C nonfat dry milk

3/4 C. cornstarch

1/4 C. instant chicken bouillon

2 Tbsp dry onion

1/2 tsp pepper

Combine and store in airtight container.

To use: Combine 1/2 cup mix and 1 cup water; cook until thickened.

Makes 3 C. mix which would be equal to 6 cans cream of chicken soup.

2 points per serving


cblessum on 8/2/2007