Title: Homemade "cream" soup mix
 Categories: Soups, Breakfast
      Yield: 9 Servings
 
      2 c  Dry non-fat dry milk
    3/4 c  Cornstarch
    1/4 c  Chicken or vegetable stock
      2 tb Dried onion flakes
      1 ts Basil leaves
      1 ts Thyme leaves
    1/2 ts Freshly ground black pepper
 
  To use in place of canned creamed 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 casserole as you would the canned product.
  Makes equivalent of 9 cans of soup.
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      1/9    recipe calories 131,protein9.5 gm,carb.4.8 gm,total fat 1.4
  gm,CSI Units 0.6,dietary fiber 0.3 gm,sodium 728 mg,potassium 456
  mg,calcium 59 mg,iron 1.3 mg.NOTE: If using your own low sodium, low
  fat stock the sodium and fat will be substantially less.
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  ~-- The New American Diet by Connor & Connor