Instructions: Makes 1/3 cup dry mix

Mix dry milk, cornstarch, soup base, onion flakes, thyme, dill and celery salt.

For equivalent of 1 can cream of chicken soup: Combine and heat 1/3 cup dry mix and 1 1/4 cups water.

For equivalent of 1 can cream of mushroom soup: Combine and heat 1/3 cup dry mix, 1 1/4 cups water, 2 ounces finely chopped mushroom pieces and 1 teaspoon salt.

For equivalent of 1 can cream of celery soup: Combine and heat 1/3 cup dry mix, 1 1/4 cups water and 1/8 cup celery flakes.

Tips:
* Store homemade mixes in airtight, moisture-proof containers or in resealable freezer bags. Swedberg prefers sour cream and cottage cheese containers; for large batches, she uses ice cream buckets and deli containers.

* Mixes containing shortening or bread crumbs will stay fresh for six months. Spice mixes will stay fresh longer, but tastes and aromas may decline with age. Freezing extends shelf life.

* An empty shoe box works well as a "filing cabinet" for plastic freezer bags filled with dry mixes.

* Label mixes as you prepare them. Include the name of the mix, date assembled and use instructions. Try self-adhesive labels or a small square of paper taped to the container.

* Assembly will go more quickly if you use two sets of measuring utensils: one for dry ingredients and the other for shortening.

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