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Creamy Soup Base and
California Medley Cheese Soup

Prepared by: Tammy Roberts,
Nutrition Specialist,

University of Missouri Extension

October 19, 2014


Creamy Soup Base

Yield: Makes 3 cups



  • 2 cups nonfat dry milk
  • cup cornstarch
  • cup instant chicken bouillon
  • 1 tablespoon dried onion flakes
  • teaspoon thyme
  • teaspoon basil
  • teaspoon black pepper



  1. Be sure all equipment and ingredients are dry. Combine all ingredients in a mixing bowl. Mix well.
  2. Store in an airtight container in the refrigerator.  



California Medley Cheese Soup:

Yield: Makes 5 servings



  • 1 cups frozen chopped broccoli, cauliflower and carrots
  • 3 cups boiling water
  • 1 cup dry creamy soup base mix
  • cup cold water
  • cup grated cheese



  1. Add 1 cups frozen chopped vegetables to three cups boiling water and cook slightly.
  2. Mix one cup of creamy soup base mix with cup cold water in a small bowl.
  3. Add cold soup mix to boiling water when vegetables are crispy and tender.
  4. Add two tablespoons of grated cheese to each bowl just before serving.
  5. Cover and refrigerate leftovers within two hours.


Nutritional information per 1 cup serving:

Calories: 125

Total Fat: 4.5g

Sodium: 681mg

Calcium: 183mg


Source: University of Missouri Extension’s Two Meals for Ten Bucks series available at:


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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to ht For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Monday, October 20, 2014