Cream of Mushroom Soup

2 cups milk
1/2 cup cornstarch
2 cups water
4 vegetable bouillon cubes
1 small can of mushroom pieces

Whisk cold milk and cornstarch together in cold saucepan, bring to a simmer over medium heat, cooking until thickened, stir frequently, add 2 cups boiling water and 4 bouillon cubes, whisk and cook until cubes are completely dissolved. Add mushrooms and blend with a stick blender until the desired consistency. Add to your favorite recipe.

Makes the equivalent of two cans of condensed soup.

*Cornstarch doesn't do well when it cooks for a long time, so if you are cooking something for a while, do the milk and cornstarch separately and add right before serving.*

GLUTEN FREE and SOY FREE DIRECTIONS:
Use gluten and soy free bouillon.