Cream soup mix / substitution

2 cups nonfat powdered milk 3/4 cup cornstarch 1/4 cup instant chicken bouillon ( I skipped this) 2 Tbs. dried onion flakes ( I used onion powder) 1 tsp basil leaves ( I used ground) 1 tsp thyme leaves (I used ground) 1/2 tsp pepper 1 cup whey (Your suggestion) Combine all ingredients, mixing well. Store in an air tight container until ready to use.

Squash soup

3 leeks white part only
4 medium carrots
5 Table spoons butter
3 lbs squash peeled and cubed
6 cups chicken broth
3 medium zucchini peeled and sliced
salt
1/2 teaspoon thyme
1/4 white pepper
1 cup half and half
1/2 c milk

Grated Parmesan cheese and chives optional

In a large pot dutch oven or kettle sauté the leeks and carrots in butter about 5 min over medium heat. Add squash, zucchini, salt, thyme, and pepper bring to boil.
reduce heat simmer for 30 minutes.

puree in batches and return to heat Do not boil

add cream & milk mix well

Garnish with parmesan cheese and chives

12 servings about 3 1/2 quarts

Chicken and Barley Soup

Chicken and Barley Soup
1 Tbsp butter or margarine
1/4 C chopped onion
1 clove garlic
1/4 C carrots
3 tsp chicken bouillon
6 C water
1/4 C pearl barley
1/8 tsp anise seed
2 C cooked chicken


In a 3- to 4-quart pan, melt butter over medium heat. Add onions, garlic, and carrots. Cook, stirring occasionally, about 10 minutes. Add bouillon, barley, and anise seeds. Bring to a boil over high heat. Reduce heat and simmer until barley is tender, about 30 or 40 minutes