2 c. nonfat 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 ingredients together and store in a covered container. Use as a substitute for creamed soups in casserole recipes.

To use: Mix 1 1/4 cups cold water with 1/3 cup of the mix in a small saucepan. Add 1 teaspoon butter. Cook until thickened and substitute for one 15-ounce can of cream soup.

This recipe makes enough mix to substitute for 10 cans of cream soup.

Exchange: 1 bread-starch, calories 94, fat 1 g, cholesterol 3 mg, sodium 112 mg.