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

Combine all ingredients. Mix well. Store in airtight container. To make equivalent of 1 can soup: Mix 1/3 cup with 1 1/4 cups water in saucepan. Stir over low heat until thick. If desired, add 1 teaspoon corn oil butter, chopped mushrooms, cooked celery or dried herbs while sauce is warm.

Yield: 3 cups dry mix equal to 9-10 1/2 ounce cans of cream soup. This is heart healthy.