2 1/2 c. instant dry milk
1/2 c. instant chicken bouillon powder
1 c. plus 2 tbsp. cornstarch
2 tbsp. dried chopped chives
2 tbsp. dried chopped parsley
1 tbsp. pepper
1 tsp. turmeric

Combine all ingredients in an airtight container. This makes the equivalents of 9 (10 1/2 ounce) cans of cream soup. To make the equivalent of 1 (10 12 ounce) can of cream soup, combine 1/3 cup of milk/spice mixture with 1 1/4 cups of water in a saucepan. Stir soup over low heat until it thickens.

To make cream of mushroom, add 1/2 cup onions and 1 small can of drained mushrooms. To make cream of celery, add 1/2 cup onions and 1/2 cup celery to soup mix.

This is much lower in sodium than canned soups, without a taste difference. It also works good in casseroles.