2 cups powdered milk
¾ cup cornstarch
¼ cup  instant beef bouillon or chicken bouillon granules
2 Tablespoons dried onion flakes
1 teaspoon crushed dried thyme leaves (optional)
1 teaspoon  crushed dried basil leaves (optional)

 

Mix all ingredients together and store in an airtight container in the refrigerator. To prepare for cooking, mix 1/3 c of dry mix with 1 1/2 c of water. Cook and stir until thick (can use the microwave to expedite this if you like)

My Comments:

If your recipe calls for cream of celery soup, microcook some diced celery and add it to the sauce mix. Same for mushrooms. This instant sauce replaces those "cream of" soups in casseroles.