Categories: Soups/stews 
      Yield: 1 servings 
  
      2 c  Instant non fat dry milk            2 ts Dried onion flakes 
    3/4 c  Cornstarch                          1 ts Basil and thyme opt 
    1/4 c  Instant low sodium                  2 ts Pepper 
           Chicken bouillon                
  
  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.