Creamed Soup Mix - cooking recipe

Ingredients

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

Preparation

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