2 c. non-fat dry milk
1/4 c. instant chicken bouillon
1/4 tsp. pepper
1 tsp. basil
1 tsp. thyme
3/4 c. cornstarch
5 tbsp. dried onion flakes

Mix well. Store in airtight container. To substitute for one (10 1/2 ounce) can of cream soup, use 1/3 cup mix plus 1 1/4 cups water. Combine in a saucepan and cook until thick. Recipe makes 9 cans of soup.