2 c. dry low-fat powdered milk
3/4 c. cornstarch
1/4 c. chicken bouillon crystals
2 tbsp. dry onion flakes
1 tsp. basil leaves
1 tsp. thyme leaves
1/2 tsp. pepper

Combine all and store in airtight container. To make cream soup, combine 1/4 cup of the dry mix and 1 1/4 cups cold water. Stir until thickened over medium heat. This is the equivalent of 1 can of soup.