All of the 'cream of....' soups begin with the same base. Here is a mix to make your own. You decide whether to use beef or chicken. From there you choose what spices you want and when ready to cook with it, saute your choice of mushrooms, onions, peppers, etc to make it unique. The herbs listed are simply suggestions, adjust to your own taste. The bouillon is already high in salt so only add after you have tasted the cooked soup. Mix in a container with tight closing lid: 2 cups dry milk powder 3/4 cup corn starch 1/4 cup chicken or beef bouillon (the dry stuff, like the Raman noodle packets) 2 T dried onion flakes 1 t dried basil 1 T dried parsley 1 t pepper Cover and shake until well mixed. When ready to use combine: 1/3 cup mix 1 1/4 cup water Cook and stir until thickened Saute and add any fresh herbs and vegetables desired. Use as for one 10 1/2 once can of condensed soup.