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Gathered
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Powdered cream for shelf-stable cooking — sauces, baking, camping
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
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Powdered cream for shelf-stable cooking — sauces, baking, camping
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
You're reading one of recipes available free. Full library with Gastronome.
Combine all ingredients and mix well. Store in airtight container on pantry shelf. Cream of Chicken Soup: In a small sacuepan, blend 4 T base with 1/4 cold water. Add 1 C hot or cold water or chicken stock and cook over medium heat, stirring constantly until the soup thickens. Cream of Mushroom Soup: Add one 4 oz can of mushrooms, drained. Add them after the soup thickens.