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
In a small saucepan, whisk milk and cornstarch till well blended.
Stir in butter, bouillon, salt, and pepper.
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