Cream of Anything Soup Mix

Cream of Whatever Soup Mix
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4 (79.35%) 31 vote[s]

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. . .
cream-of-anything-soup-mix

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 bouillongranules. If you’re concerned about MSG or similar flavorings, simply choose a different brand of bouillon that does not contain MSG.

You’ll Need:
4 c. powdered milk
1 1/2 c. cornstarch
1/2 c. instant chicken bouillon granulesor 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: add 1/2 c. minced or chopped *_________*

*Choose One or More*
:
Onions, Mushrooms, Asparagus, Broccoli, Celery, Cooked Chicken, Diced Potatoes, Tomato, Cooked Shrimp, etc.

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

© Can Stock Photo Inc. / PhotoEuphoria

THIS POST MAY CONTAIN AFFILIATE LINKS. FULL DISCLOSURE HERE
About Liss 4003 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.

44 Comments

    • 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.

    • 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.

      • 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.

    • 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

      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.

    • 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.

  1. 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.

  2. 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.

  3. 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!

  4. 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!

  5. 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.

    • 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!

  6. 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!!

    • can this be stored in mason jars?

      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

  7. 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!

  8. 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).

  9. 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.

  10. 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 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!

  11. 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:

    • Question. What size box of powdered milk is needed to have the 4 C for the recipe?


      A 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.

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