Homemade Cream Soup

I got this off of another recipe sight for homeschoolers :) You make up the powder and store it for later use. It's great for controlling sodium in your cream soups.

• Ready In: 8 mins
• Serves: 28
• Yields: 3 cups

Ingredients

• 2  cups powdered milk
• 3⁄4 cup cornstarch
• 1⁄4 cup chicken bouillon granules or 1⁄4 cup beef bouillon granules or 1⁄4 cup vegetable bouillon granules
• 2  tablespoons  dried onion flakes or 1  teaspoon onion powder
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon garlic powder
• 1  teaspoon dried thyme, crushed
• 1⁄2 teaspoon black pepper or 1⁄2 teaspoon white pepper

Directions

1. COMBINE ALL INGREDIENTS AND BLEND TILL MIXED. STORE IN AIRTIGHT CONTAINER IN A COOL DRY PLACE FOR UP TO 1 YEAR. THIS RECIPE MAKES 3 CUPS AND IS ENOUGH FOR 9 CANS OF SOUP.
2. To substitute for one can of condensed cream soup:
3. In a 1-quart saucepan or microwave bowl, combine 1/3 cup of soup mix and 1 1/4 cup water. Bring to a boil or microwave on high for 2 to 2 1/2 minutes stirring constantly.
4. This can also be used as quick fat free gravy, thinned to the consistency you prefer.