Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Instant non fat dry milk
3/4 c Cornstarch
1/4 c Instant low sodium
Chicken bouillon
2 ts Dried onion flakes
1 ts Basil and thyme opt
2 ts 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 1/2 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.

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