Homemade "Cream" Soup
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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!

2 cups powdered nonfat milk
3/4 cup cornstarch
1/4 cup(or less) instant vegetable bullion
2 Tblsp. dried onion flakes
1 tsp. basil leaves
1 tsp. thyme leaves
1/2 tsp. pepper

Combine all ingredients, mixing well. Store in an airtight container until
ready to use.
To sustitute for one can of condensed soup:
Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in saucepan. Cook and

stir until thickened. Add to casserole as you would the canned product.
Makes equivalent of 9 cans of soup.
I think you could probably vary the spices to suit your own taste or the type of
casserole you were making.

Makes 9 servings with less than 1 gram fat per serving.