2 c. nonfat dry milk
3/4 c. cornstarch
1/4 c. instant chicken bouillon
2 tbsp. dried onion flakes
1 tsp. dried basil, crushed (optional)
1 tsp. dried thyme, crushed (optional)
1/2 tsp. pepper

Combine all ingredients; mix well. Store in airtight container. Makes 3 cups, enough to reconstitute sauce equal to 9 cans of condensed soup.

To use, combine 1/3 cup mix with 1 cup water. Cook and stir until thickened. If you like, add mushrooms, celery or bits of chicken to resemble the soup you usually use.

One batch of sauce mix contains.2 grams fat, 95 calories and 710 milligrams of sodium. An equal can of soup contains 23.8 grams fat, 330 calories and 2, 370 grams of sodium. This recipe is suitable for gluten-free diets.