2 c. instant nonfat dry milk
1 c. cornstarch
1/4 c. instant beef bouillon
2 tbsp. dried onion flakes
1 tsp. dried thyme, crushed
1 tsp. dried basil, crushed
1/2 tsp. pepper

Combine all ingredients and mix well. Store in airtight container. To make one can of soup, combine 1/3 cup of mix with 1 1/4 cups of water in a saucepan. Cook; stir until thick.

Vary the flavor of the mix by replacing beef bouillon with chicken. Use different herbs and spices, or add vegetables and meat scraps, mushrooms or celery.

3 cups of mix will make the equivalent of 9 (10 1/2 ounce) cans of condensed cream soup. Each can equals 101 calories (230 calories less than commercial brand) and 719 mg sodium (1, 650 less sodium than commercial brand).