Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Powdered nonfat milk
3/4 c Cornstarch
1/4 c Instant chicken bouillon
2 tb Dried onion flakes
1 ts Basil leaves
1 ts Thyme leaves
1/2 ts Pepper

NOTE: To use in place of canned cream soups in casseroles or as a
base for your own soups. Much lower in fat and salt than the canned
versions. The trick is to have it made up ready to use! Combine
all ingredients, mixing well. Store in an airtight container until
ready to use. To SUBSTITUTE FOR ONE CAN OF CONDENSED SOUP: Combine
1/3 cup of dry mix with 1 1/4 cups of cold water in a saucepan. Cook
and stir until thickened. Add to casseroles as you would the canned
product. Makes equivalent of 9 cans of soup. Source: The New American
Diet, c1986

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