Cream Soup Anyone?

from Tightwad Gazzette - Cream Soup Mix

2 cups dry milk powder

1 1/4 cups cornstarch or 2 1/2 cups flour ( I use cornstarch)

1/4 cup chicken bouillon powder ( I use none because I use fresh or saved chicken broth)

2T. dried onion flakes

1/2 t. pepper

optional - 1 T. thyme and 1 T. basil ( I don't use these either)

I mix a few T. of this dry mix in about 1/2 cup cold water then pour into boiling hot broth. It thickens quickly so stir.

I cook noodles in the broth first then add cream mix.