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Homemade "Cream" Soup Mix

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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