Instant Cream Soup Mix

2 cups nonfat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon
1 tsp onion powder
1/2 tsp dried thyme
1/2 tsp dried basil
1/4 tsp pepper

Combine these ingredients and store in an airtight container.

To use for soup, combine 1/3 cup of the mix and 1 1/2 cups of water. Bring to a boil while stirring often. Add a vegetable for more flavor or texture, such as diced celery, sliced mushrooms, or diced broccoli.

To use in any recipe calling for a can of cream of mushroom, chicken, or celery soup, add 1/3 cup of the mix to 1 1/4 cups of water. Boil for a few minutes, stirring often.

*Recipe from Miserly Moms by Jonni McCoy