2 c. non-fat dry milk
3/4 c. cornstarch
1/4 c. chicken or beef bouillon particles
2 tbsp. dried minced onion
1 tsp. thyme
1 tsp. basil
1/2 tsp. pepper

Mix ingredients together and store in a covered container. Use as a substitute for creamed soups in casserole recipes. To use, mix 1 1/4 cup cold water with 1/3 cup of mix in a small saucepan. Add 1 teaspoon butter. Cook until thickened and substitute for one 15 ounce can of cream soup.

Calories per 1/3 cup mix - 94; Fat - less than 1 gram; Cholesterol - 3 milligrams; Sodium - 112 milligrams. To reduce sodium, use low-sodium bouillon.

Yield: Equivalent of 10 cans of soup.