Cream of Chicken/Cream of Celery Soup Base

2 c. instant nonfat milk
3/4 c. cornstarch
1/4 c. low sodium chicken bouillon granules (Wyler's low sodium)
1 tsp. onion powder
1/4 tsp. pepper
1/2 tsp. dried thyme
1/2 tsp. dried basil

(low fat, low sodium substitute for canned soup)

Combine and store in tight container.
Makes 3 cups of mix.
To Use:
1 can of soup = 1/2 c. mix + 1 c. water. Bring to a boil and cook until thickened. Cool. (140 mg sodium)
Celery soup: Add celery seed before boiling.