Cream Soup Base - cooking recipe

Ingredients

3 c. instant nonfat dry milk
1 c. cornstarch
1/4 c. instant low sodium chicken bouillon
1 Tbsp. garlic powder
1/2 tsp. pepper
1 tsp. dry basil, crushed (optional)
1 tsp. dry thyme, crushed (optional)

Preparation

Mix and store in an airtight container.
To reconstitute, mix 1/3 cup dry mix with 1 1/4 cups of water.
Cook over medium heat, stirring constantly until thickened.
Makes enough to fill about 9 soup cans.