Cream Soup Base - cooking recipe

Ingredients

2 c. instant nonfat dry milk
2 Tbsp. dry onion flakes
3/4 c. cornstarch
1/2 tsp. pepper
1/4 c. instant chicken bouillon (low salt)
1 tsp. dry basil
1 tsp. dry thyme (optional)

Preparation

Combine all ingredients.
Makes 3 cups of mix which equals 9 cans soup.
Store in fruit jar in cabinet.
To reconstitute, use 1/3 cup mix to 1 1/4 cups water (equals 1 can cream soup).
Stir over low heat until thick.
Add celery, broccoli or mushrooms as desired for specific type of cream soup.