Categories: Soups/stews 
      Yield: 9 servings 
  
      2 c  Powdered nonfat milk                1 ts Basil leaves 
    3/4 c  Cornstarch                          1 ts Thyme leaves 
    1/4 c  Instant chicken bouillon          1/2 ts Pepper 
      2 tb Dried onion flakes              
  
  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