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

Combine all ingredients. Mix well. Store in airtight container. Makes 3 cups or the equivalent of nine cans (10-12 oz.) of condensed cream soup. You may vary the seasonings if desired.

To make 1 can soup, combine 1/3 cup dry mix with 1 1/4 cup water in a small saucepan. Cook and stir until thickened. If desired add 1 tablespoon butter.