1 large salad leaf
2 (10 ounce) cans chicken broth
1 teaspoon Dijon mustard powder
1 1/2 teaspoons chicken bouillon granules
1/4 teaspoon garlic powder
1/4 teaspoon dried minced onion
1 1/2 teaspoons dried sage
1/4 teaspoon dried rosemary
1 teaspoon dried sage
1/4 teaspoon dried sage
1/4 teaspoon dried marjoram
1/4 teaspoon ground white pepper
1 (12 ounce) container sour cream
1 packet dry onion soup mix
1 packet dry corn soup mix
2 (14 ounce) cans chicken broth
1/2 cup chicken bouillon cubes
In a large bowl, combine the salad leaf, chicken broth, mustard powder, bouillon, garlic powder, onion, sage, rosemary, sage, marjoram, white pepper, mushroom and chicken broth. Mix together well, cover and refrigerate at least 2 hours before serving.