2 c Instant non fat dry milk 2 ts Dried onion flakes
3/4 c Cornstarch 1 ts Basil and thyme opt
1/4 c Instant low sodium 2 ts Pepper
Chicken bouillon
Combine dry milk, cornstarch, bouillon, onion flakes, basil, thyme and pepper. To make the equivalent of one can of soup, use the 1/3 cup of the mix and 1 1/2 cup water and cook until thickened. NOTE: Beef bouillon may be used in place of the chicken. Mushrooms may be added to the sauce for a mushroom soup base.
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