This recipe is a keeper! It is so versatile that you can use it in just about anything! It replaces the stuff that you usually buy in a can!

Ingredients:

• 1 c. milk, cold
• 2 T. cornstarch
• 1 1/2 T. butter
• 1 tsp. vegetable bouillon paste, or 1 cube of vegetable bouillon
• 1/2 tsp. salt, or to taste
• 1/8 tsp. pepper, or to taste
• 1/4 tsp. onion powder
• 1/4 tsp. garlic powder
• 1/8 tsp. dried parsley flakes
• 1-4 oz. can of mushroom pieces (optional)

Directions:

1. In a small saucepan on medium-high heat whisk together the milk & cornstarch until the cornstarch is dissolved. Make sure that there are no lumps in it.
2. Then add the butter, bouillon, salt (to taste), pepper (to taste), onion powder, garlic powder & parsley. Stir everything together until it is well combined. Then add the mushrooms (optional) until everything is well combined.
3. Bring it to a boil, stirring frequently. Once it is boiling, reduce the heat & let it simmer for 30 more seconds to thicken.
4. Keep it in an airtight container, in the fridge, for up to a week.
5. If you do not use the mushrooms in it then use it in recipes to replace one 10.75 oz can of cream of anything soup!
6. If you do use the mushrooms then use it in recipes to replace one 10.75 oz. can of Cream of Mushroom Condensed Soup!