Ingredients:

• 2 cups nonfat dry milk
• 3/4 cup cornstarch
• 1/4 cup low sodium instant chicken bouillon
• 2 teaspoons onion powder
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried thyme

Directions:

1. In a large bowl, whisk all the ingredients together. Store in an airtight container in the refrigerator or freezer.
2. To use: Mix 1/3 cup dry soup mix and 1 1/4 cups water in a saucepan. Whisk until combined and cook on medium heat until the mixture is thickened, stirring constantly. This amount will replace one can of condensed cream soup.
3. Add 1 1/2 cups cooked diced mushrooms, shredded cheese, or chopped chicken to make substitutions for the various condensed cream soups.

Nutrition Information

180 Calories │ 6g Fat (4g Saturated) │ 26g Carbohydrates │ 1g Added Sugar │ 4g Protein │ 330mg Sodium │ 1g Fiber