- 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.