Create your own Cream of “Anything” soup mix to have on hand for quick, easy casserole style dishes, cream sauces for vegetables, breakfasts and much more! This versatile recipe can easily be adapted to fit any recipe requiring a can of “cream of ____” soup. . .
A couple of notes BEFORE you Begin- there are a number of different kinds of bouillon and flavorings. If you are concerned about your sodium intake choose lower sodium bouillon granules. If you’re concerned about MSG or similar flavorings, simply choose a different brand of bouillon that does not contain MSG.
Cream of Anything Soup Mix Family Size Bulk Version
You’ll Need:
4 c. powdered milk
1 1/2 c. cornstarch
1/2 c. instant chicken bouillon granules or Beef, or Vegetable (Depending on the type of base you want to make!)
4 tsp. dried onion flakes
2 tsp. dried thyme
2 tsp basil – crushed dried
1 tsp. freshly grated black or tellicherry pepper
Measure all ingredients into a Ziploc Bag. Shake well, transfer to vacuum seal bag, seal and store up to a year. This makes the equivalent of 18 cans of Cream of “Something” soup.
To Use:
1/3 C mix
1 C water
1 Tbs Butter (optional)
Combine mix, butter (optional) and cold water in a medium saucepan, whisking gently, Cook over low/med heat until thickened.
Variations:
To achieve a different flavor simply prepare as directed above and add 1/2 c. minced or chopped *_________*
*Choose One or More*:
- Asparagus
- Broccoli
- Celery
- Cooked Chicken
- Cooked Shrimp
- Diced Potatoes
- Mushrooms
- Tomato
- Onions
Use as you would in any Cream of “Anything” Recipe.
Please note, some brands of chicken bouillon are saltier than others. We recommend a lower sodium product
Cream of Anything Soup Mix Trial Size
In the event that you don’t use cream of “whatever” soup very often or if you just aren’t sure if you’ll like to make homemade cream of soup and you want a much smaller “trial version” size, here’s a recipe that makes the equivalent of about 4 cans.
You’ll Need:
1 c. powdered milk
6 Tbs Cornstarch
2 Tbs instant chicken bouillon granules or Beef, or Vegetable (Depending on the type of base you want to make!)
1 tsp dried onion flakes
1/2 tsp dried thyme
1/2 tsp basil
1/4 tsp freshly grated black or tellicherry peppercorns
To Use:
1/3 C mix
1 C water
1 Tbs Butter (optional)
Combine mix, butter (optional) and cold water in a medium saucepan, whisking gently, Cook over low/med heat until thickened.
Variations:
To achieve a different flavor simply prepare as directed above and add 1/2 c. minced or chopped *_________*
*Choose One or More*:
- Asparagus
- Broccoli
- Celery
- Cooked Chicken
- Cooked Shrimp
- Diced Potatoes
- Mushrooms
- Tomato
- Onions
Use as you would in any Cream of “Anything” Recipe.
Please Note, Some brands of chicken bouillon are saltier than others. We recommend a Lower sodium product
Recommended Recipes using Cream of Anything Soup Mix
- Copycat Cracker Barrel Hash Brown Casserole
- Slow Cooker Creamy Ranch Chicken
- Crockpot Chicken & Cranberry stuffing
© Can Stock Photo Inc. / PhotoEuphoria
i used this in my chicken & dumplings. work great!!! no left over.
lol
been using this for years. didn’t realize it came from here. i love it.
i’ve been looking for this recipe for a long time. i will have to give it a try.
thank you and it’s even gluten free!!!
Love the fact that this is gluten free. I have been looking forever for this recipe. Wish it was made more available and listed as gluten free.
tons better than the canned variety, and no sodium! i can add my own salt to taste and use a lot less.
wonderful mix for every occasion!
hi. i cannot find onion flakes or any kind of dried onion in the stores. any advise on how to make these at home?
thanks
If you have a dehydrator, slide onions and dry them in it.
When they are dry, crumble and keep in a jar with a lid.
Not sure what country you’re shopping in…but I usually find dried flaked and powdered onion near the spices and seasonings, but it’s usually on the bottom shelf, rather than right up with all the other spices. Near the garlic powder. Some stores here only carry a small shaker container of it…others carry a larger size.
It’s also available on Amazon, but I haven’t compared price there.
Try the dollar tree. Nice size bottles and a large variety.
Hi, you can find onion flakes in the your local Walmart, Dollar Store, for 0.98 or a 1.00 sometimes 2/$1.00. It is with the generic seasonings where you will find garlic powder, paprika…no name brand works just as well. In a pinch I’ll take some with some warm water and let them sit out before using them in potato salad…no one knows the difference.
Check the dollar tree store you can usually get the dried onion flakes there.
Onions are simple to dehydrate. I use a dehydrator but an oven set at lowest setting should also work. Simply slice thinly and arrange in a single layer on dehydrator tray or rack set on baking sheet. Once dried, pulse briefly in blender.
this sounds easy to make and use. i don’t like the “cream of ? soups) but have used them many times because did know another option.
thanks i will try this.
i use this often if i am going to use it in the crock i mix it
and place in the micro for a min then dump it in the crock for whatever
i like controlling the chemicals and the salt that goes into our food.
i get most of my spices at the dollar store for less than half the price anywhere else.
thanks for posting this recipe! i think its going to save me money and storage space. right now a whole pantry shelf is stocked with cans of cream soup just for casseroles.
doing happy dance!
can’t wait to try this! i have been trying to find a decent recipe to use and i love that i can always have this on hand!
love this one been using for years. i get the sodium free soup base.
can you do this in cheese flavor?
this will be great for me, seeing as it’s gluten-free. they don’t sell gluten-free cream soup concentrate in cans.
Just make up the recipe and melt any shredded cheese in it to make a cheesy sauce!
That would be great with cream of broccoli or potato and cheese…I’m excited.
love this…can’t wait to try it! thanks!!!
oh my gosh! thank you ! i grew up using cream of ——–soups in many stand by family recipes and since there are several gluten -free members of the family it has meant fixing something else for them.
not anymore!
i will be sharing this with other family members….both for $ savings and because of the health restrictions. my first 15 minutes of finding this site and I am so happy!:cook2:
can this be stored in mason jars?
Are you wanting to “can/preserve” it?
If so, that is a good question! If you try, please post your results!!
Yes it can. I Use the attachment for my vacuum sealer for canning jars, I have it for both regular and wide mouth. It vacuum seals the jars greatly prolonging shelf life.
I use it for my spices, dehydrated food, meals in jars, chocolate chips, nuts, dried fruit etc. it works great. I live in the Midwest and we have several Mennonite stores in our area where I can get spices for pennies on the dollar compared to grocery store prices.
I store them in Quart jars and then refill smaller containers for everyday use. Hth
i cannot wait to use this. this exactly what i have been needing!:stars:
another great recipe. i’ve always felt guilty using cream of —- soup. making this up and keeping it on hand completely changes the game.
i prefer not to purchase packaged spice mixes, cake mixes, instant puddings etc. etc. so much money on little or no food value.
i pour it into ground beef, over pork chops, chicken and fish. i use it as a base for pot pies with finely chopped veggies. then again for thickening gravies in a stew.
i’m back in business! thanks!
thank you for the recipe can’t wait to try this!! :approved1:
i like this very much and will try it soon.
when made with the mix and 1 cup of water will this be ready to eat soup or will it be condensed soup? I have many recipes that call for the soup to be a can of condensed (not prepaired).
i like to use a paste like bouillon like “better than bouillon”. so what i did today was make the base with everything but the bouillon.
i make the soup as directed 1/3 cup + cup of water, then add 3/4 to 1 tsp of the bouillon paste. I made a roasted tomato soup for lunch today using the beef paste, plus a can of diced, roasted tomatoes, 8oz can of tomato sauce, diced fresh basil, 1 tsp of sugar to balance the tomatoes acidity.
It was sooooooo good! I love this condensed soup base.
Thanks so much. I am really looking forward to making this soup.
Yes! I cannot eat canned soup because of the high sodium levels. I am trying this tomorrow, along with freezer crock pot meals.
I am unable to print this recipe from the website. Could someone please help me with this issue. I click the print button and it takes me to the Budget 101 newbie page.
I don’t understand. I have spent an hour trying to print it. Thanks
I see an issue with the Print button; when I click Print, it opens an email window…
When I have trouble printing something, I will copy the text and paste it into a word document and then print.
Hope that helps!
Just made my second batch… This is really good to add flavor and thicken homemade sauces. Thanks :stars:
If you don’t have a vacuum sealer how else can you store this?
Question. What size box of powdered milk is needed to have the 4 C for the recipe? A 32 serving of Pmilk here is $7.99.
I was wondering if I could possibly use powered creamer instead? I shop at a warehouse that sells those for 50cents for a large container. Thanks for any input.
Blessings and Peace:coffeebath::coffeebath:
style=”font-weight:bold;”>14 oz bag powdered milk contains about 4 cups, but it’s cheaper to buy a larger bag. I store mine in the freezer until it’s needed in mix recipes.
Regarding powdered creamer in place of milk, be very careful cooking with it as it contains sodium aluminosilicate which is an ingredient added to keep powdered creamer from caking together, can become highly flammable when dispersed.
Good to know! Thanks for the reply, I will stick with the P Milk. Thanks FreebieQueen!
Blessings and Peace:coffeebath:
How long does this keep in refrigerator or freezer
Any ideas what to substitute if you’re allergic to dairy?
Hi Liss, I’m Sue from sunny Aroostook County, Maine. I make recipes mostly from scratch and love bulk mixes, canning and raising our own pork and beef.
Do go have a suggestion on how to make this dairy free or with dairy substitutes? My husband is lactose intolerant and I use soy milk and plant based butter whenever I fix a recipe that calls for them.
You could use Soy-Milk powder.
Can’t wait to try this I usually make and use right away. I’m happy to know of this instant milk version. Thank you
I am allergic to both corn and wheat. What can I substitute for the cornstarch?
I make my own chicken bullion so how much would equal the amount of bullion this recipe calls for? Is it equal amounts?
Thanks, Janet
I am looking forward to making this. I was wondering if there was a way to make with the bullion and then add the bullion when you go to make it? That way I would not have to make 3 batches using all 3 different bullions.
If you can. How much mix would you use then and how much bullion?
Yes, you could, simply divide each of the ingredients in the recipe by 3, including the boullion. Here’s a guide to dividing a recipe into 1/3rds, as you’re requesting: https://www.budget101.com/frugal-living/5489-measuring-equivalents/