1 c. nonfat dried milk powder
1 tbsp. dried onion flakes
2 tbsp. cornstarch
2 tbsp. chicken bouillon powder
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/4 tsp. black pepper

This dried mixture can be kept several months. Add 2 cups cold water. Cook over medium heat, stirring constantly. Add sliced mushrooms a few minutes before removing from the heat. If soup is too thick, add more water.