Combine all ingredients, mixing well. Store in an airtight container until you are ready to use it.

To substitute for one can of condensed soup, combine 1/3 cup of dry mix with 1 1/4 cups of cold water in a saucepan. Cook and stir until thickened, add to your casserole as you would canned products and the same thing for sauces and soups. If you don't want basil or thyme in the soup base, leave it out, if you want to substitute instant chicken bouillon for the vegetable, do it, be as creative as you want to be.

This makes enough for 9 cans of soup.

Variations of cream soups:

Mushroom soup: add 1/2 cup finely chopped mushrooms

Celery soup: add 1/2 cup minced celery

Potato soup: add 1 cup diced potatoes, cooked

Vegetable soup: add 3/4 cup mixed vegetables, cooked

Broccoli soup: add 1 cup chopped broccoli, cooked

Asparagus soup: add 1 cup chopped asparagus, cooked

Chicken soup: add 1/2 to 1 cup cup finely diced chicken, cooked

Mushroom with roasted garlic: add 1/2 cup finely chopped mushrooms and 1 to 2 roasted garlic cloves

Tomato soup: add 1/2 to 1 cup finely chopped and seeded tomato

Tomato potato soup: add 1/2 cup diced cooked potato and 1/2 cup finely diced and seeded tomato

Chicken with herbs: add 1/2 to 1 cup finely diced chicken with additional herbs to your taste, parsley, oregano etc.

Carrot soup: add 1 cup of cooked carrots and add to soup base puree in a blender for a nice creamy carrot soup, play around with this one until you reach the consistency you want.

Roasted garlic soup: add 2 to 3 roasted garlic cloves and stir in well till blended ( I like garlic so I add more than that)

Onion soup: add 1/2 cup of sauted chopped onions

The varieties are endless, you just have to use your imagination and not be afraid to experiment with different ingredients.

Posted to FF Digest 2617