SOUP BASE Heloise

1 cup nonfat dried milk powder

1 tab. dried onion flakes

2 tab. cornstarch

2 tab. chicken bouillon powder

½ tea. dried basil

½ tea. dried thyme

¼ tea. black pepper

Mix all ingredients together and store in an airtight container if you are going to use it later. To make the soup base, add 2 cups cold water in a large saucepan and stir constantly over medium heat until thick. If too thick add a little more water and stir thoroughly.

This can be used to make any flavor of cream soup by adding a main ingredient, like mushrooms, celery, potatoes or onions. Other seasonings can be added. This makes about 4 to 6 cups.