2 c. instant non fat milk powder
3/4 c. cornstarch
1/4 c. instant low sodium chicken bouillon
2 tbsp. dried onion flakes
1 tsp. dried, crushed basil
1 tsp. dried, crushed thyme
1/2 tsp. pepper

Combine mix and store in an air tight container. Three cups mix equals 10 cans of soup.

To Use: Mix 1/3 cup mix to 1 1/4 cups water. Cook in saucepan, stirring until thickened.

For cream of celery soup add 1/4 cup chopped celery. For cream of mushroom soup add 1/4 cup chopped, cooked mushrooms.