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

Combine all ingredients, mixing well. Store in air tight container. Yields 3 cups mix. When reconstituted its equivalent of 9 to 10 ounce can of soup. When using soup mix: combine 1/3 cup mix with 1 1/4 cups water in a saucepan. Cook and stir until thickened. Optional: For cream of celery soup add 1/4 cup chopped celery. For mushroom soup, add 1/4 cup chopped mushrooms. This mix can be kept in a closed container on your cupboard shelf, always ready to use. NOTE: This soup is great when used in hot dishes.