Condensed Cream Soup (I use my potato based milk mix):

1 cup cold milk

2 Tbsp cornstarch

1 1/2 Tbsp butter

1 tsp chicken bouillon

1/2 tsp salt

dash of pepper

  1. In a small saucepan, whisk milk and cornstarch till well blended.

  2. Stir in butter, bouillon, salt, and pepper.

  3. Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.

Use in recipes to replace one can of cream of anything soup.

Recipes from Louise:

Crunchy Pumpkin Dessert Squares

Cream of Rice Cereal

BBQ Non-Meat Meatballs