High-Protein Cream Of Vegetable Soup - cooking recipe

Ingredients

1 1/4 cups water
1 cup vegetables (chopped, fresh or frozen)
3/4 teaspoon onion, dried
1/8 teaspoon dried basil
1/8 teaspoon dried thyme
3/4 cup nonfat dry milk powder
1 cup skim milk
1 1/2 tablespoons cornstarch
1 dash pepper
1/2 teaspoon instant bouillon
1 scoop unflavored protein powder (optional)

Preparation

Combine vegetables and water in a saucepan. Cover and cook until vegetables are tender. Combine other ingredients. Mix well. Cook over low heat, stirring frequently to avoid scorching, until soup has thickened. Mix in blender until smooth.
Add protein powder (if desired) when soup is a warm (not hot or will curdle) temperature.