2 cups non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon
2 Tbs dried onion flakes
1 tsp crushed dried thyme
1 tsp crushed dried basil
1/2 tsp pepper


Combine all ingredients and store in airtight container. To substitute for one can condensed soup: Mix 1/3 cup of dry mix with 1 1/4 cup water in saucepan.
Cook and stir until thickened. Add cheese, mushroom bits or celery to duplicate the canned soup in the recipe.
Source: Maxine Von Risen, Stamford (Nebr.) Centennial Cookbook