Yield: 1 servings
|2 cups||Instant non fat dry milk|
|¼ cup||Instant low sodium|
|\N \N||Chicken bouillon|
|2 teaspoons||Dried onion flakes|
|1 teaspoon||Basil and thyme opt|
Combine dry milk, cornstarch, bouillon, onion flakes, basil, thyme and pepper. To make the equivalent of one can of soup, use the ⅓ cup of the mix and 1½ 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.