Homemade Cream of Chicken Soup Mix

2 c. powdered non-fat milk
1/4 c. instant chicken bouillon (not cubes)
2 T. dried onion flakes (or onion powder)
1/2 t. thyme leaves
3/4 c. cornstarch
1/2 t. basil leaves
1/4 t. pepper

Combine all ingredients, mixing well. Store in airtight container until ready to use. Makes 12 1/4 c. dry mix.

Substitute for 1 can of cream of chicken soup:
Combine 1/3 c. mix with 1 1/4 c. cold water in saucepan.
Cook and stir until thickened.
Add to casserole as you wold the canned product. You can add shredded chicken if you like.

For cream of mushroom soup, add a 4-oz. can mushrooms, undrained, as part of the liquid.