Homemade Cream Soup

Photo: flickr user madaise

Ingredients

2 1/4 cups Nonfat dry milk

3/4 cup Cornstarch

2 tablespoons Dried onion

1 teaspoon Basil

1 teaspoon Thyme

1/2 teaspoon Pepper

Preparation

Combine all and store in an airtight container.

Sub for one can condensed soup: 1/3 c dry mix and 1 1/4 c cold water. Cook and stir until thickened, or add to recipe.

Makes the equivalent of 9 cans of soup.

Note: the original recipe called for 1/4 c instant bouillon, I added 1/4 c more dry milk instead. When a recipe calls for a cream of (whatever), I simply add fresh (whatever) along with the soup mix, or sub a veggie more to our liking). Also, if you make the mix when you're going to use a can's worth, the remainder will fit in a large Kraft parmesan cheese shaker.