Classic Cream Soup Mix

• 2 cups instant nonfat dry milk powder
• 1/2 cup plus 2 tablespoons cornstarch
• 1/2 cup mashed potato flakes
• 1/4 cup chicken bouillon granules
• 2 tablespoons dried celery flakes
• 1 teaspoon onion powder
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon garlic powder
• 1/8 teaspoon white pepper

1. In a food processor or blender, combine all ingredients; cover and process until vegetable flakes are finely chopped. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 9 batches (3 cups total).
2. For a condensed cream soup substitute: In a 1-qt. saucepan or microwave-safe bowl, combine 1/3 cup of soup mix and 1-1/4 cups water. Bring to a boil or microwave on high for 1-1/2 to 2 minutes, stirring occasionally. Cool or chill. Use as a substitute for one 10-3/4-oz. can of condensed cream of chicken, mushroom or celery soup.
3. For 1-1/2 cups of cream soup: In a 1-qt. saucepan or microwave-safe bowl, combine 1/3 cup of soup mix and 1-1/2 cups water. Bring to a boil or microwave on high for 1-1/2 to 2 minutes, stirring occasionally.

milk, cornstarch, chicken bouillon granules, celery flakes, onion powder, marjoram, garlic, white pepper

Taken from www.tasteofhome.com/recipes/classic-cream-soup-mix/ (may not work)