2 c. non-fat dried milk
3/4 c. cornstarch
1/4 c. chicken or beef bouillon particles
2 tbsp. dried minced onion
1 tsp. thyme
1 tsp. basil
1/2 tsp. pepper

Mix and store in covered container. Makes enough soup substitute for 10 to 15 ounce cans cream soup.

TO USE: Combine in small pan 1 1/4 cups cold water and 1/3 cup cream soup mix. Add 1 teaspoon butter. Cook until thick. This makes 1 can creamed soup - 15 ounces.