2 c. instant non-fat dry milk
2 tbsp. dried onion flakes
1 tsp. basil and thyme
1/4 c. instant chicken bouillon
3/4 c. cornstarch
1/2 tsp. pepper

Mix thoroughly. Store in an airtight container. To reconstitute, to equal one can of soup: Add 1/3 cup mixture to 1 1/4 cups water. Stir over low heat until thick.