This is the best mix I have ever used when it comes to the creamy condensed soups.  I keep it in a mason jar in my pantry and makes about 8-1 can servings.  I am not too wild about the bouillon it contains so we don’t use it too often. I try to splurge for an organic variety of bouillon when I can.  You can opt for organic cornstarch as well.

Ingredients:

• 2c dry milk
• 1/2 c potato flakes
• 1/2 c + 2tb cornstarch
• 1/4c chicken bouillon
• 2ts parsley
• 3ts onion powder
• 2ts garlic
• 1ts celery flakes (or dehydrated celery)
• 1/2 ts marjoram
• 1/2 ts pepper

Method:

1. Combine all ingredients and mix well.
2. To use, combine 6tb mix and 1-1/3c water.  Stir well and heat to boiling, reduce heat and simmer until thick.
3. This is a base recipe, great for use as cream of chicken soup, although you can add diced chicken to add more chicken flavor.  For cream of mushroom soup, add mushrooms or dehydrated mushroom powder.  For cream of celery soup, add a tablespoon or two of dehydrated celery powder.