2 c. dry milk
3/4 c. cornstarch
1/4 low sodium chicken bouillon
2 tsp. dry onion flakes
1 tsp. crushed basil
1 tsp. crushed thyme
1/2 tsp. pepper

Makes 3 cups, making 9 cans of soup. When ready to use, combine 1/3 cup mix and 1 1/2 cups water. Add celery or mushrooms.