2 c. nonfat dry milk powder (like the food storage stuff)
3/4 c. cornstarch
1/8 c. (2 T.) chicken bouillon granules (I buy this stuff in bulk at Winco. I think there is a vegetable bouillon if you were a vegetarian.)
2 T. dried onion flakes
1 t. dried basil
1 t. dried thyme
1/2 t. pepper
Pour all of the ingredients in a Ziplock bag and seal it. Shake well to mix everything. Store at room temperature. Yields: 6 cans of cream soup.
When ready to use, whisk 1/3 c. of can soup mix with 1 1/4 c. COLD water for 1 can of soup. (It has to be cold so the cornstarch won't clump together.) Heat on medium heat while stirring frequently until thickened. Once thickened, you can add 2-3 T. (or more if desired) chopped mushrooms or celery or etc to make any flavor of cream soup. (FYI: I normally leave this out.) Use in place of 1 can of cream soup in a recipe.
Also... just for your information... I have found that when I use this in a recipe, I don't need quite as much liquid. So if the recipe calls for extra milk/ water, I will leave this out or reduce it.