2 C powdered milk
3/4 C cornstarch
1/4 C instant chicken bouillon granules
2 t dried onion flakes
1 t crushed dried thyme
1 t basil – crushed dried
1/2 t pepper
To make 1 can soup, take 1/3 C mix and 1 C water, cook and stir until thickened.
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Cream of Whatever Soup Mix
Ingredients
- 2 cups powdered milk
- ¾ cup cornstarch
- ¼ cup instant chicken bouillon granules
- 2 teaspoons dried onion flakes
- 1 teaspoon crushed dried thyme
- 1 teaspoon crushed dried basil
- ½ teaspoon black pepper
Instructions
- Whisk the powdered milk, cornstarch, chicken bouillon granules, dried onion flakes, thyme, basil, and black pepper together in a large bowl until evenly blended.
- Transfer the mixture to a clean, dry airtight jar or container.
- To make 1 can of soup substitute, combine 1/3 cup mix with 1 cup water in a saucepan.
- Cook and stir over medium heat until thickened.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Yield estimate: about 2 2/3 cups dry mix, enough for approximately 8 servings at 1/3 cup per prepared batch.
For best quality, store the dry mix in an airtight container in a cool, dry place and use within 6 months.
Prepared soup base should be refrigerated promptly and used within 3 to 4 days.
Prep time is an estimate based on measuring, whisking, and jarring the dry ingredients.
For best quality, store the dry mix in an airtight container in a cool, dry place and use within 6 months.
Prepared soup base should be refrigerated promptly and used within 3 to 4 days.
Prep time is an estimate based on measuring, whisking, and jarring the dry ingredients.
Tried this recipe?
Let us know how it was!Cream of Whatever Soup Mix
Ingredients
- 2 cups powdered milk
- ¾ cup cornstarch
- ¼ cup instant chicken bouillon granules
- 2 teaspoons dried onion flakes
- 1 teaspoon crushed dried thyme
- 1 teaspoon crushed dried basil
- ½ teaspoon black pepper
Instructions
- Whisk the powdered milk, cornstarch, chicken bouillon granules, dried onion flakes, thyme, basil, and black pepper together in a large bowl until evenly blended.
- Transfer the mixture to a clean, dry airtight jar or container.
- To make 1 can of soup substitute, combine 1/3 cup mix with 1 cup water in a saucepan.
- Cook and stir over medium heat until thickened.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Yield estimate: about 2 2/3 cups dry mix, enough for approximately 8 servings at 1/3 cup per prepared batch.
For best quality, store the dry mix in an airtight container in a cool, dry place and use within 6 months.
Prepared soup base should be refrigerated promptly and used within 3 to 4 days.
Prep time is an estimate based on measuring, whisking, and jarring the dry ingredients.
For best quality, store the dry mix in an airtight container in a cool, dry place and use within 6 months.
Prepared soup base should be refrigerated promptly and used within 3 to 4 days.
Prep time is an estimate based on measuring, whisking, and jarring the dry ingredients.
Tried this recipe?
Let us know how it was!Have you made Cream of Whatever Soup Mix? What did you change, substitute, or serve with it?
🍂 Every qualifying comment also earns a giveaway entry. Unlimited entries.
QUESTION: WHEN IS THE TYPE OF CREAM OF ANYTHING YOU PUT INTO THE SOUP FOR THE DESIRED FLAVOR? WHETHER IT BE CREAM OF CELERY, CHICKEN, MUSHROOM…..AND DO WE USE THE CHICKEN GRANULES IN THE MIX FOR ANY OF THE ABOVE FLAVORS ABOVE?