Homemade "Cream of" Soup Base

You know how most "quick" casseroles have cream of chicken/mushroom/whatever soup in them? I usually try to avoid using these canned soups because of the excess sodium, MSG, and other ingredients that I know my grandmothers wouldn't recognize. (BTW, that's my standard when buying canned or pre-made items. If there are ingredients that my grandmothers wouldn't recognize, I don't usually buy it.)

Anyway, I was reading the comments on a blog (sorry, I didn't write down the blog's name - bad MDG! lol) and someone posted a recipe for homemade "cream of" soups. You make the base, then add the flavoring you want/need. GENIUS! I'm going to have to give this a try.

HOMEMADE CREAM SOUP SUBSTITUTE
2 C instant nonfat dry milk
3/4 C cornstarch
1/4 C instant chicken bouillon
2 tsp dry onion flakes
1 tsp each basil and thyme
2 tsp pepper

Combine ingredients and mix well. Store in jar in cupboard. Makes the equivalent of 9 cans of soup.

To flavor: Add mushrooms, celery or onion when cooking to make whatever cream-of-soup you are replacing.

To make the equivalent of one can of soup, use 1/3 cup of the mix and 1.5 cups water and cook until thickened.