Cream of Mushroom/Chicken Soup

Cream Soup Mix

2 Cups Instant nonfat dry milk powder

3/4 cup cornstarch

1/4 cup chicken boulion granules or 5 cubes of chicken boulion

1 tsp. onion powder

1/2 tsp dried thyme

1/2 tsp. dried basil

1/4 tsp. pepper.

Combine all ingredients; Mix well. Store in airtight container. Yields 3 cups dry mix.

For 1 can of  cream of chicken, celery, or mushroom soup use 1/3 cup of mix and 1 1/4 cup of water in 1 quart saucepan, bring to boil or microwave for 2 1/2-3 mins.  Stir, cool.