from handout at a church function
--a recipe to help you use your powdered milk in your food storage
2 cups of dry powdered milk
3/4 cup cornstarch
1/4 cup chicken bouillon granules or beef bouillon depending on the recipe
2 Tbsp dry onion flakes
1 tsp basil
1 tsp garlic powder
1/2 tsp pepper
2 Tbsp dry celery flakes (optional)
This is a convenient mix for making the equivalent of a can of cream of celery, cream of mushroom soup, or cream of chicken which so many recipes call for.
To make the mix, combine all of the ingredients in a bowl. Mix them up, distributing everything evenly. Store the mixture in a quart size container, well sealed. It will keep for several months. Beef bouillon is preferred in recipes that call for cream of mushroom rather than using chicken bouillon.
To cook: combine 1/3 cup mix and 1 1/4 cup cool tap water in a saucepan. Stir it will and bring it to a boil over medium heat. Boil and stir for a full minute. Remove from heat. It is now ready to use in any recipe calling for a can of cream of mushroom, celery, or chicken soup. It works great!
You can also make this in the microwave, but reduce the liquid to 1 cup since none of it will evaporate during the cooking process.
An additional benefit to this recipe, it contains no added fat. If you wanted to, you could add a tablespoon of margarine or bacon grease for more flavor, but it really doesn't need it.