Cheaper to use than store bought low fat and can be made low sodium if desired.

2 c. instant nonfat milk (powdered)
2 tbsp. dried onion flakes (or powdered)
1 tsp. basil
1 tsp. thyme
1/4 c. instant chicken bouillon powder (use low sodium if desired)
3/4 c. cornstarch
1/2 tsp. pepper

Mix together and store in tightly sealed container until needed.

To make soup to equal 1 can cream soup use 1/3 cup mix 1 1/4 water. Stir over low heat until thick (I do it in the microwave, stirring often).

As is this tastes alot like cream of chicken when used in casseroles and other things. You can add celery mushrooms, potatoes or whatever you want to make that flavor cream soup for recipes.