Ingredients –

  • 1 1/4 Cup of Milk
  • 2 Tbsp of Real Butter
  • 2 Tbsp of cornstarch
  • pinch of salt
  • 1 Tbsp of Chicken Bouillon
  • a shake of Pepper
  • 1 Tbsp of Garlic Powder
  • 1 Tbsp of Parsley
  • 2 Tbsp of Chopped Celery (fine)

Note: this recipe I would not recommend canning as it has milk cultures. ¬†When canning cream soups, you’ll want to use powdered milks and evaporated milks.

You can create a large batch just triple the recipe

I love the convenience of this recipe, I seem to find I’m out of this type of soup a lot.

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