2 c. non-fat dry milk
3/4 c. cornstarch
1/4 c. low salt instant chicken bouillon
2 tbsp. dried basil
1/2 tsp. pepper

Combine ingredients and store in airtight container.

For 1 can of soup use 1/3 cup mixture and 1 cup water. Heat until thickened. Add mushrooms, onions, celery or bits of chicken if desired. Equals 9 cans of soup.