Recipe - Homemade Cream Soup Substitute

2 cup Instant non fat dry milk
Three fourths cup Cornstarch
One fourth cup Instant low sodium
Chicken bouillon
2 teaspoon Dried onion flakes
1 teaspoon Basil and thyme opt
2 teaspoon Pepper

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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini