Cream Of Anything Soup Mix – No More Condensed Soups!

A tastier, healthier homemade Cream of Anything Soup Mix that you can batch make to have on hand to replace store-bought condensed soups.

Not only does this homemade cream of anything soup mix have fewer ingredients than store-bought canned soups, but it is also delicious as well! Just the aroma of the soup mixture coming together on the stove is enough to know it’s way better than store-bought!

As the recipe is written, it is the perfect homemade cream of chicken soup replacement. However, you can also use it as a base for other cream of whatever soups.

For example, if you want to use it as a cream of mushroom soup replacement, then add diced cooked mushrooms. I even use mushrooms that I dehydrated and then turned into a powder that I add to the soup instead of fresh mushrooms.

Most of the ingredients for the mix are ones you likely already have on hand in your pantry. I make a big batch and then keep it in a pint-sized mason jar in my pantry. Then, when a recipe calls for a can of condensed cream of whatever soup, I quickly whip up a batch or two as I prepare my other ingredients. It takes less than 5 minutes and tastes way better than even the name-brand store products!

How To Make Cream Of Anything Soup Mix

*Scroll down to the bottom of this post to see the full recipe, including exact measurements and amounts. You can also print out the instructions. I go into a bit more detail about the recipe here first, just in case you need it.

This recipe creates a sort of a condensed cream of soup base. All you need to add is a little bit of butter and milk when a recipe calls for a can of condensed cream of anything soup, and you have a homemade alternative right from your own kitchen!

The base recipe has great chicken flavor, so you can use it as is to replace cream of chicken soup. However, you can also use it to create other types of cream of soups, like condensed cream of mushroom soup, cream of celery soup, or even cream of broccoli soup. I will add those instructions as well for you.

Ingredients

Here are the main ingredients. Most of them are to add flavor to the soup mix. The cornstarch helps to create a nice and thick soup once the liquid is added. Just make sure to only use dried ingredients. No fresh herbs for this one!

• Cornstarch
• Chicken Bouillon
• Salt
• Pepper
• Onion Powder
• Garlic Powder
• Dried Parsley

Some similar “cream of” mix recipes call for the addition of powdered milk. However, it isn’t a pantry ingredient that most people have on hand, myself included. I find it much easier just to add the dry seasoning mix with liquid milk when you want to create your cream of soup replacement.

Instructions For Cream Of Anything Soup Mix

Making The Mix

This is really a pretty simple recipe. However, I will still walk you through the steps one by one. First, add all of the ingredients to a small or medium-sized bowl.

Slowly whisk the dried seasonings together until everything is well distributed throughout. Go slowly, though, because corn starch is very powdery. If you aren’t careful, it can poof up in your face and go everywhere if you mix too aggressively! (Spoken from previous personal experience!)

That’s pretty much it! Now you can store the cream of anything soup mix in an airtight container in your pantry. I like to use a wide-mouth Ball pint jar. I find this to be the perfect size for the quantities I have listed below. (Also, I love using these lids when I am storing my homemade mixes or dehydrated foods, or if I am storing one of my opened canned goods in the fridge – Product Link: Ball Leak-Proof Plastic Lids for Glass Mason Jars.)

The recipe below makes enough mix to replace nine cans of cream of anything soup. I like making it in bulk so that I don’t always have to gather up all the ingredients every time a recipe calls for a can or two. (I do the same process when I make my homemade taco seasoning and my dry ranch seasoning mix as well.)

To Use Cream of Anything Soup Mix:

When the time comes that you want to make a “can” of cream of anything soup, here’s what you do:

For every one can of cream of soup, melt 1 ½ tablespoons of butter in a small saucepan. Once the butter is nice and melted, slowly add in 1 cup of milk and 2.5 tablespoons of the cream of anything soup mix.

The type of milk doesn’t really matter. We normally use 2%, but 1% and skim will both work fine. Just keep in mind that the higher the fat content of the milk, the thicker and richer it will be. So skim milk will produce a bit thinner cream of soup.

Bring the mixture to a simmer over low heat, stirring occasionally. Allow the soup to simmer until it thickens to your desired consistency. Be sure to whisk or stir constantly during the thickening process to prevent scalding.

Once the soup has thickened, it is ready to use as-is to replace cream of chicken soup. Or, add in your additional flavors as instructed below.

Making Other Versions

Cream of Mushroom Soup: Saute ⅓ cup of finely diced fresh mushrooms in a small amount of butter or oil until softened. You can use any type of mushrooms you prefer as long as they are edible and cleaned. Add the softened mushrooms to the cream of anything soup after it has thickened.

Alternatively, you can also add 1 to 2 tablespoons of dehydrated mushroom powder if you have that on hand instead. This is the route I use. I dehydrated a bunch of mushrooms and then powdered them. Then, I store the powdered mushrooms separately from the soup and add it in as needed.

Cream of Celery Soup: Follow the same directions and quantities as the mushrooms, but use diced fresh celery or dehydrated celery powder instead.  

Cream of Broccoli Soup: Follow the same directions and quantities as the mushrooms, but use diced fresh celery or dehydrated celery powder instead.  

Optional Addition To Cream Of Chicken Soup: For even more chicken flavor, add ¼ to ⅓ cup of pre-cooked, shredded chicken to the soup mix. (I normally don’t do this, but it is an option some people like to take.)

Until next time, thanks for stopping by!
– Chelsea

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