If you have been wanting to start cooking from scratch, but don’t know where to start, this cream of anything soup mix is the perfect introduction!
After reading this post, you will be able to make your own creamy soup bases as well as cream of mushroom, chicken, broccoli, bacon and celery.
This post is all about making your own cream of anything soup mix.
Keep Creamy Soups Ready Without Store-Bought Cans
Cream of chicken soup is one of those ingredients that shows up in so many recipes, but store-bought versions are often full of fillers, preservatives, and ingredients I’d rather avoid. Making it from scratch gives you full control, and this mix makes it just as convenient.
Best Cream of Anything Soup Mix
Materials you need for the cream of anything soup base
Mason Jars (125ml and 500 ml) These are similar to the jars I use but I buy mine from Walmart where they are quite a bit cheaper!
These baking tags that are perfect for gifting or storage!
Ingredients you need for the creamy soup mix
- 1 cup dry milk powder
- 3/4 cup corn starch
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp each dried basil, dried thyme, dried parsley
- 2 tsp salt
- 1 tsp sugar (optional but adds a lot of flavour!)
- 1/4-1/2 tsp black pepper
This Is One Mix I Always Keep Stocked
This cream of chicken soup mix is one I use all the time, but it’s just one of many pantry mixes I keep on hand so meals come together quickly without relying on canned soups or packaged shortcuts.
In my Pantry Staples Ebook, I’ve gathered all of the dry mixes I actually use into one simple, organized resource.
How to make your soup base
To make this creamy soup base, you can either combine all ingredients in a bowl, whisk it until smooth and then transfer it to a jar, or you can add all of the ingredients to a jar and shake it up inside. I tend to mix in a bowl first to make sure everything is smooth and incorporated but do whatever works!
How to reconstitute your soup base
Combine 1/3 cup of dry mix with 1 cup of water (or broth if you want a more complex flavour) into a saucepan.
Heat the saucepan over medium heat whisking constantly until the soup is the texture you like it. Use it in your recipes. This recipe replaces 1 can of soup. Enjoy!
Cream of anything soup variations
Cream of Bacon
Cream of Chicken
1/3 dry creamy soup mix
1 Tbsp bacon bits
Combine all ingredients in a small mason jar and give it a mix. When you are ready to use it, whisk it together with 1 cup of water in a saucepan and heat over medium heat until the desired texture is reached! Enjoy!
1/3 cup dry creamy soup mix
1 tsp chicken bouillon (to learn how I make this, click HERE for my rice mix blog post.)
Combine all ingredients in a small mason jar and give it a mix. When you are ready to use it, whisk it together with 1 cup of water in a saucepan and heat over medium heat until the desired texture is reached! Enjoy!
(Related Post: Rice seasoning mix recipes- copycat rice-a-roni)
Cream of Celery
Cream of Broccoli
1/3 dry creamy soup mix
1 tsp celery seed (or celery powder)
Combine all ingredients in a small mason jar and give it a mix. When you are ready to use it, whisk it together with 1 cup of water in a saucepan and heat over medium heat until the desired texture is reached! Enjoy!
1/3 cup dry creamy soup mix
1 tsp broccoli powder or 2 tsp dehydrated broccoli chunks
Combine all ingredients in a small mason jar and give it a mix. When you are ready to use it, whisk it together with 1 cup of water in a saucepan and heat over medium heat until the desired texture is reached! Enjoy!
Cream of Mushroom
1/3 dry creamy soup mix
1 tsp mushroom powder or 2 tsp dehydrated mushroom chunks
Combine all ingredients in a small mason jar and give it a mix. When you are ready to use it, whisk it together with 1 cup of water in a saucepan and heat over medium heat until the desired texture is reached! Enjoy!
Simplify Cooking Without Sacrificing Ingredients
If you’re tired of buying canned soups you don’t feel great about using, this ebook walks you through stocking your pantry with from-scratch mixes that work just as well and taste better.
(Related Post: Easy homemade baking mixes from scratch)
Do you use nonfat or whole milk powder?
Either way! I have the non fat as it was easier to find but I have made my own powder from whole milk and used that 🙂