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

Combine all the ingredients and mix well. Store in airtight container. To make the equivalent of 1 can of soup or 1 1/2 cups sauce, combine 1/3 cup mix and 1 1/4 cups water in saucepan. Stir over low heat until thickened. Add 1 tablespoon butter. May also add chopped mushrooms, cooked celery, dried nuts, or shredded natural cheese. Yield 3 cups (equivalent to nine 10 1/2 ounce cans).