I got this recipe out of a fabulous cookbook called "Irresistibly Gluten Free" by Christina Davis. Definitely a book worth buying. All recipes have photos.
2 cups instant dry milk
3/4 cups cornstarch
1/4 cup chicken bouillon powder-GF
1/2 tsp pepper
1/2 tsp thyme
1/2 tsp tarragon
I double the recipe and store in one of the extra-large (8 cup) mason jar.
To make equivilant to 1 can of soup. Mix 1/3 cup CREAM SOUP MIX with 1 cup cold water. Heat over medium heat, stirring constantly, until soup thickens and begins to boil.