<<Disclaimer: Verify this information before applying it to your situation.>>

This mix was in my quarterly mailer of my local chapter.
This mix is great nonfat substitute for condensed cream soups in your
favorite recipe, especially, since it is a challenge to find gluten free cream soups.
 You can use it as a soup and add vegetables and/or meats of your choice.
Ingredients are listed for the equivalent of 8 cans and for one can.   Make the
larger amount and store in an airtight container and use as you need it.

Equivalent of 8 cans                                           Equivalent to
1 can
2 cups nonfat dry milk                                          1/4 cup
nonfat dry milk
3/4 cup corn starch                                            1   1/2
Tablespoon corn starch
2 Tablespoons dried onion                                     3/4 teaspoon
dried onion
1/2 teaspoon pepper                                            dash of pepper
1 teaspoon dried basil                                          1/8 teaspoon
dried basil
1 teaspoon dried thyme                                       1 /8 teaspoon
dried thyme
1/4 cup instant gf chicken bouillon                         1/2 Tablespoon
instant gf chicken bouillon

Combine all ingredients and mix well.   Use in recipes in place of condensed
cream of chicken soup (be sure to follow directions to reconstitute).   Add
mushrooms to substitute for condense cream of mushroom soup.    In a sauce pan,
combine 1/3 cup dry mix with 1 1/4 cup cold water.   Stir over low head until
thickened-equals one can of condensed soup.

* Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *