2 c. nonfat dry milk
3/4 c. cornstarch
1 tsp. onion powder
1/2 tsp. dried thyme
1/2 tsp dried basil
1/4 tsp black pepper
Combine all ingredients and store in airtight container. To use for soup, combine 1/3 c. of mix and 1 1/2 c. chicken broth, mushroom broth, vegetable broth. Bring to a boil, stirring often.
(mushroom broth can be made by saving the stems from fresh mushrooms and keeping in the freezer, when you’ve collected a bagful, just cover with water and simmer for about an hour. Store the broth in smaller bottles in your freezer)
*I’ve never made this for cream of celery soup, but I imagine you could do the same as you would with the mushrooms.
*To keep an on hand supply of instant cream of chicken in the winter for a nice warm cup of soup I add to the above ingredients 1/4 c. chicken boullion granules . Just combine 2-3 Tablespoons of the mix with 2/3 to 3/4 c. boiling water (depending on how thick you like your soup).