Makes the equivalent of nine cans of cream soup.
- 1 cup powdered milk
- ¾ cup cornstarch
- ¼ cup instant bouillon cubes
- 2 tablespoons dried onion flakes
- 1 teaspoon basil
- 1 teaspoon thyme
- ½ teaspoon pepper
- Mix all the ingredients together.
- Store in an airtight container.
- For the equivalent of 1 can of cream soup, mix ⅓ cup of dry mix with 1¼ cups of cold water.
- Cook in sauce pan until thick.