Creamy Soup Mix

1 cup dry milk powder or non dairy substitute
1 cup flour
2 Tablespoons dried minced onion
½ teaspoon pepper
½ teaspoon salt
3 Tablespoons powdered soup base
Combine all ingredients and mix well. Store in airtight container on pantry shelf or cupboard. This mix is the equivalent to 8-9 cans of soup.

Directions for the following cream soups are:
Cream of Chicken soup…in small saucepan, blend 4 Tablespoons of the Cream Soup Base with 1/4 cup cold water. Add 1 cup hot water or chicken stock and cook over medium heat, stirring until soup thickens.

Cream of mushroom soup…same as cream of chicken soup using the liquid from 1- 4 ounce can of mushroom bits and pieces as part of the water (reserving mushrooms) After soup thickens, add mushrooms.

Cream of tomato soup…same as cream of chicken soup, using 1 (5.5 ounce can) of V8 juice as part of the liquid.

Tasty Cream Sauce…Melt 1 tablespoon butter or margarine in a small saucepan and add 1 teaspoon chopped chives or 2 thinly sliced green onions before putting in the soup base. Add 1 ¼ cups hot water and cook as directed for cream of chicken soup.