Makes 1 and 1/4 c. sauce (same as a can of cream soup):
3 and 1/2 T. nonfat dry milk powder
3 T. unbleached flour
1/2 tsp. sea salt

1/8 tsp. each of garlic and onion powder
1 and 1/4 c. water
1/2 to 1 T. vegetable oil (or butter)

Put in glass jar with tight lid, shake until smooth: dry milk powder, flour, salt, water. When smooth, place into a saucepan. Cook over medium-high heat, stirring constantly with wire whip, until sauce starts to thicken a bit. Turn heat to medium, cook/stir for 2 minutes (sauce gets thicker....keep cooking/stirring....the flour must be well-cooked). Remove from heat, cool a minute, add oil (or other choice); stir thoroughly. Ready to use. Can completely cool and refrigerate for up to 1 week; store in a tupperware-type-sealed container.

Ideas to enhance flavor:
~add a bit of crushed dried mushrooms after cooking white sauce, while it is still hot
~part broth + part water to replace equal amount of water above
~add 1 tsp. beef or chicken flavor granules in place of the salt
~use half salt + half garlic salt instead of all salt
~cook with only 1 c. water.....when cooled, add 1/4 c. cream

~add finely chopped cooked celery for cream of celery soup

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Ideas for using: 

A base for potato soups

Equivalent to 1 can cream of soup

Use as cream gravy, can add bouillon if desired to flavor, dilute a bit

Add cooked mushrooms or veggies to replace flavored cream soups

A great base for making cheese dips for tortilla chips or in burritos

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Another Easy Method for Cream Soup 

3 to 4 T. dry milk powder + 1 c. warmish water mixed thoroughly with a whisk

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3 T. butter

3 T. flour

 

Over a low heat, in a saucepan, melt the 3 T. butter.  Stir in flour to form a paste and cook/stir for 1 minute, then slowly add in the  reconstituted milk, stirring constantly. Cook/whisk until smooth and thickened. If too thick, mix in a bit more water.