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

Combine ingredients. This is a dry roux that can be stored in an airtight container and kept on hand until it's needed.

When ready for soup, add 2 cups of cold water and cook over medium heat, stirring constantly until it thickens. If soup is too thick, add a little more water to thin.

For cream of mushroom soup, add some sliced mushrooms a few minutes before removing from the stove.