Homemade Cream of Soup Mix

This homemade cream of soup mix substitute is creamy, flavorful and so much better than what you get from a can. 

Cream soups are a common ingredient in so many recipes. In an effort to purchase fewer convenience food items, I started making my own mixes this past summer and haven't looked back. I came across this recipe to make a homemade version of my favorite cream soup and I knew I had to try it. 

This homemade cream of soup base is perfect for casseroles, cream sauces and so much more. This recipe can easily be adapted to fit any recipe requiring a can of “cream of mushroom or cream of chicken soup. I normally double the recipe and store this mix in a quart-sized mason jar in my pantry. I have totally replaced all of my cans of cream of anything soup with this recipe because it is that good! 

This soup mix is really simple to make, stores beautifully and tastes so much better than what you get from a can. I normally use cream of mushroom or cream of chicken, but you can also make cream of celery as well. Just substitute with dehydrated celery instead of mushrooms. It's as simple as that. I hope you'll give this recipe a try.

For any recipe that calls for one can of cream soup just add 1/3 of dry mix to 1 cup of water. Stir with a whisk. Several recipes online call for a ratio of 1/3 cup dry mix to 1 1/4 cups of water, but I have found that using just 1 cup of water works better and yields a thicker soup similar to store brand cream soups.

Bring mixture to a boil, reduce heat and lightly simmer over medium heat until thickened.

That's it! Now you can use your homemade cream soup in any recipe that calls for one can cream of chicken or mushroom soup. 

Author: Tina Butler | Mommy's Kitchen

Cream of Soup Mix Base

Create your own Cream of soup base to have on hand for quick, easy casseroles, cream sauces and more. This versatile recipe can easily be adapted to fit any recipe requiring a can of “cream of mushroom or chicken soup.

Prep time: 15 MinCook time: 7 MinTotal time: 22 Min

Ingredients

Cream of Chicken Soup Mix

• 2 - cups powdered milk
• 3/4 - cup cornstarch
• 1/4 - cup chicken bouillon
• 1/2 - teaspoon pepper
• 1 - teaspoon parsley
• 1/2 - teaspoon thyme
• 1 - teaspoon garlic powder
• 1 - teaspoon onion powder

Cream of Mushroom Soup MIx

• 2 - cups powdered milk
• 3/4 - cup cornstarch
• 1/2 - cup dehydrated mushrooms, crushed
• 1/2 - teaspoon pepper
• 1 - teaspoon parsley
• 1/2 - teaspoon thyme
• 1 - teaspoon garlic powder
• 1 - teaspoon onion powder

Instructions

1. Mix all the dry ingredients together, and store in a quart size mason jar until ready to use.
2. To make 1 can of cream of chicken soup, melt 1 tablespoons of butter in a small pot.
3. Add 1/3 cup of your soup mix base and heat for 1 minute.
4. Mix in 1 cup of cold water. Whisk well, and bring to a boil.
5. Lower the heat a to a simmer and cook until mixture thicken (about 5-7 minutes) Stirring frequently.
6. Remove from heat, and allow the mixture to cool for 3-5 minutes.
7. Use in any recipe that calls for one can of cream of chicken soup or mushroom soup.

Notes

Shelf life for non fat powdered milk is 1 year. Full fat powdered milk is 6 months.

https://www.mommyskitchen.net/2023/11/homemade-cream-of-soup-mix.html

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