2 c. instant nonfat dry milk
1/2 c. instant chicken bouillon (reg. or low salt)
2 tbsp. dry onion flakes
1 tsp. basil
3/4 c. cornstarch
1 tsp. thyme
1 tsp. pepper

Mix well. Store in refrigerator. Equals 9 cans of soup.

Use - In place of 1 can of soup use: 1 1/4 c. water

Mix well, cook until thick.

May add 1 tablespoon butter, dilute with nonfat milk. For soup add any vegetables or chopped chicken. When using in hot dishes, cooking not necessary. Various seasonings may be used in place of those listed or in addition too.