2 c  Instant non fat dry milk
3/4 c  Cornstarch
1/4 c  Instant low sodium
Chicken bouillon
2 ts Dried onion flakes
1 ts Basil and thyme opt
2 ts Pepper

Combine dry milk, cornstarch, bouillon, onion flakes, basil, thyme and
pepper. To make the equivalent of one can of soup, use the 1/3 cup of the
mix and 1 1/2 cup water and cook until thickened. NOTE: Beef bouillon may
be used in place of the chicken. Mushrooms may be added to the sauce for a
mushroom soup base.