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Use as a casserole sauce mix or as a base for cream soups such as mushroom,asparagus, broccoli, cauliflower, etc. A can of Campbell's Cream of Potato Soup contains 1860 mg sodium while our rquivalent contains 152 mg sodium.
2 cups non-fat dry milk powder 3/4 cup cornstarch 1/4 cup sodium-reduced, chicken-flavored bouillon granules	2 tablespoons dried Onion flakes 1 teaspoon dried basil, crushed 1 teaspoon whole thyme 1/2 teaspoon pepper
Mix dry milk, cornstarch, bouillon granules, onion flakes, basil, thyme and pepper. Store in an airtight container. To substitute for one can condensed soup, combine 1/3 cup dry mix with 1-1/4 cup water. Heat to boiling and cook and stir until thickened.
Yield: 3 cups; equivalent to 9 cans of condensed cream soup Calories: 94 per can Protein: 5.5 g Fat: 0.1 g Carbohydrate: 17.2 g Cholesterol: 5 mg Sodium: 152 mg