Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Instant non fat dry milk |
| ¾ cup | Cornstarch |
| ¼ cup | Instant low sodium |
| Chicken bouillon | |
| 2 teaspoons | Dried onion flakes |
| 1 teaspoon | Basil and thyme opt |
| 2 teaspoons | Pepper |
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.