Cream Soups Blend
 
This blend of spices and herbs is measured and balanced to enhance, but not overpower, your milk-base, cream, or cheese soups. Prepare your vegetables, mushrooms, or other ingredients, add milk products. Stir in approimately 1/2 teaspoon "Cream Soups Blend" per quart of your soup.
 
To beautifuly dress your boiled vegetables whether fresh or frozen: Melt 2 tablespoons butter, sitr in 2 tablespoons flour. Blend well over low heat. Then add 1 cup milk or half & half and bring just to boiling point. Turn down heat, cook, stirring for 2 minutes. Add 1/4 teaspoon "Cream Soups Blend" and spoon over peas, carrots, cabbage, broccoli, etc.
 
Contains: Onion, Garlic, Celery, Parsley, Thyme, White Pepper, Basil, Rosemary, Cumin, Susquehanna Spice Classic Curry Blend, Cornstartch, Cardamom, Nutmeg, Cloves