Creamed Soup Mix

• 2 c. instant nonfat dry milk powder
• 3/4 c. cornstarch
• 1/4 c. regular or low sodium chicken bouillon
• 2 Tbsp. dried onion flakes
• 1 tsp. dried crushed basil
• 1 tsp. dried crushed thyme
• 1/2 tsp. pepper

1. Combine the ingredients; mix and store in an airtight container.
2. The recipe makes 3 cups of mix which, when reconstituted, will produce the equivalent of nine 10 ounce cans of soup.
3. When you are ready to use, combine 1/3 cup of the mix with 1 1/4 cups of water in a saucepan.
4. Cook and stir until thickened. If you want to use this in place of cream of celery soup, add 1/4 cup chopped celery.
5. For mushroom soup, add 1/4 cup chopped, fresh or canned mushrooms or 1 tablespoon of dried mushrooms.
6. Serving size:
7. 1/3 cup of mix is equal to one 10 ounce can of soup.

milk, cornstarch, regular, onion flakes, basil, thyme, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=823349 (may not work)