BASIC SOUP AND SAUCE MIX

2 cups non-fat powdered dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon
2 Tablespoons dried onion flakes
2 teaspoons Italian seasoning

Combine all ingredients in a plastic bag, mixing well. Store in closed plastic bag or air-tight container until ready to use. It does not have to be refrigerated.

Makes about 3 cups of dry mix to equal 9 cans of cream soup

TO SUBSTITUTE FOR 1 CAN OF CREAM SOUP:

Combine 1/3 cup of dry mix with 1 1/4 cups of cold water. Cook and stir on stove top or in microwave until thickened.

Add thickened mixture to casseroles as you would a can of soup.

NOTE:
The final product of this recipe is intended to be used as an ingredient in other recipes. It is not intended as a ready-to-eat product.

Adapted from: Utah State University Cooperative Extension
Source: USDA