Cream of Soup Mix
Adapted from Taste of Home
- 2 cups dry milk powder
- ¾ cup organic cornstarch
- 1 teaspoon onion powder
- dried thyme, ½ teaspoon
- basil, ½ teaspoon
- ½ teaspoon dried parsley
- ¼ teaspoon black pepper
- Mix all ingredients with a whisk.
- Store in an airtight container.
To make into soup:
- Combine 1/3 cup dry mix with 1 ¼ cups water in a small saucepan. Whisk until smooth.
- On medium heat, bring to a boil.
- Cook and stir for 2 minutes, until thick. Cool.
This amount = 1 can condense cream-of soup.
For Cream-of Chicken Soup: use 1 ¼ cups chicken broth instead of water.
For Cream-of Mushroom Soup: use water; add ¼ cup diced, cooked mushrooms to the soup after it thickens.
For Cream-of Celery Soup: use water, add ¼ cup diced, cooked celery to the soup after it thickens or add a dash of celery seed to the mixture while it’s cooking.
Tidbit
This, for me, is easier because I can control the salt content. Also, it saves well in a glass mason jar. Furthermore, it is freezable. This makes all things a bit better in my life.
Cream of soup mix is such a handy and versatile recipe to keep on hand, especially when you’re looking to control the ingredients in your cooking. I love how easy it is to make and how many variations you can create based on what you need. Whether you’re using it for casseroles, soups, or other comfort foods, this mix is a great substitute for store-bought condensed soups. Plus, since it’s made with simple ingredients, you can easily customize it to meet dietary needs or flavor preferences. You can also use this as a base for other creative sauces or gravies.
The best part is that you can make a large batch of this mix, and it will keep for a long time, saving you time and money. Since I store mine in a glass mason jar, it’s always ready when I need it. And the fact that it’s freezable is a game-changer, making meal prep even easier. I’m always amazed at how something so simple can elevate meals and make life just a little bit easier.
