Homemade Dry Cream of Chicken Soup Mix

1. **To make the Dry Mix:** In a large bowl, whisk together the 2 cups powdered milk, ¾ cup cornstarch, ⅓ cup chicken bouillon powder, 1 tsp poultry seasoning, 1 tsp dried sage, 1 tsp dried rosemary, 1 tsp dried thyme, 1 tsp black pepper, 1 tsp optional salt, and 1 tsp onion powder until everything is well combined.
2. Store the dry mix in an airtight container. This batch yields approximately 3 cups of dry mix, which is enough to make 9 "cans" of condensed soup.
3. **To make the Condensed Version (equivalent to one can of condensed soup):** Melt 3 tablespoons of butter in a saucepan over medium heat.
4. Whisk in ⅓ cup of the prepared dry soup mix until well combined, creating a roux.
5. Slowly whisk in 1 cup of milk or water, a little at a time, until smooth.
6. Continue to cook, whisking constantly, until the mixture thickens to a creamy consistency, similar to canned condensed soup.
7. Use this condensed soup in any recipe that calls for a can of cream of chicken soup, such as casseroles.