Cream of Anything Soup Mix

Lots of recipes call for “cream of…” type canned soups. This could be cream of mushroom, cream of celery, cream of chicken, cream of potato etc.

Instead of continually buying the cans, why not make this frugal cream of anything soup mix and use it anytime a recipe calls for the soup. It’s quick and easy to put together and quite a bit cheaper than buying canned soup. It also takes up less room and lasts for up to a year.

Cream of Anything Soup Mix

  • 4 c. powdered milk
  • 1 1/2 c. cornstarch
  • 1/2 c. instant chicken bouillon granules *
  • 4 tsp. dried onion flakes
  • 2 tsp. dried thyme
  • 2 tsp basil – crushed dried
  • 1 tsp. pepper

* For a vegetarian version of this soup, use vegetable broth bullion instead.

Measure all ingredients and pour them into a container with an airtight seal. I like to use a tupperware type container, but a larger freezer bag will work as well. Be sure to label your container.

To Use The Mix:

Combine 1/3 cup of the mix with 1 cup of water and heat it over medium low heat in a small saucepan until it starts to thicken. This is the equivalent of one can of soup.

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Comments

  1. Becky says

    LOVE the looks of this! I usually make a white sauce and just use that, but I think this is even easier and will more closely mimic a can of condensed cream of whatever soup.

  2. Sarah says

    This may be a dumb question, but how do you make it the “anything” part. Like if you need a cream of mushroom, what do you do to give it the mushroom part?

    • Tammy says

      @Sarah – I would chop up a can of mushroom pieces and add it when heating the soup. I’m buying the powdered milk today to try this myself.

  3. Marsha says

    The anything refers to what you may wish to add such as chicken bits, 1/4 cup of broccoli, sauted mushrooms, etc. I love,love, love this recipe! IT is so much better than a cambells cream soup and so easy. We like casseroles expecially in the cooler months. This is so customer there is little waste. 1 can is not nearly enough cream soup for a tater tot hotdish for example but there is waste when I would buy a very large one. Doubling the above recipe is perfect for my standard 9×13 pan. Hope that helps!

  4. LisaE says

    While I have seen the above recipe before, I have never tried it. Instead, if I have any homeade vegetable or chicken stock, I make 2 cups white sauce and 1 cup stock to make my homeade cream of whatever soup. It works well hen using in a casserole or pasta dish, however, I only used this once for a crock pot dish and it didn’t hold up very well.

  5. Breezy says

    Again, WOW I have been searching for quite awhile for a site like yours. And I am defintely making this as I would use it in a lot of my recipes. Thank you so much

  6. Kim says

    Perfect! I was using a cream of soup the other day and was wondering how can I make my own. I use so much of it and would just rather make more of my own for health and cost reasons. Thank you.

  7. Maggie says

    Canned soup usually has way too much salt for me to use often. The only salt I see in this recipe is from the boullion granules. This might be a great recipe for me. I’m eager to try it and since my menu has a chicken dish this week, it’s the perfect time to make it.
    Thanks.
    -Maggie-

  8. says

    Wow! Am I glad I came across this recipe. I’ve been desperately trying to rid myself of those cream of soups for some time now. They are LOADED with sodium and other yucky stuff. You know, I see a lot of recipes for what looks like healthy dishes and then, sure enough, there’s the inevitable can of cream of soup in there! And, I don’t always want to make a white sauce to take the place of the soup in the recipe. Thanks for this quick and easy solution!

  9. Frances says

    OK, just to I make sure I understand….this 1/3 cup mix with the 1 cup of water heated til thickened…this equals the mixture straight out of the soup can, not a diluted soup?? And then I can add mushrooms, etc. Is this right? This would be wonderful for my sodium restricted DH.

  10. Christy S. Lube says

    What brand of bouillon do you recommend? I haven’t found any without MSG in it, which is what I’m generally avoiding in canned soups to begin with :/

  11. Heather V says

    If you have a Meijer’s (depending where you live) ours carries a store brand natural bouillon that I use. Also if you have a Gordon’s Food Service, they have a soup base (which is like a paste bouillon) in their refrigerator section that does not have MSG. There are two brands though, one has the MSG, one does not. I make homemade soups all the time w/ these items. Tastes terrific, no MSG, and my kids prefer it over canned any day!

  12. Gayle says

    This is wonderful! I just discovered I have gluten intolerance after over 50 years of eating wheat, and the cornstarch rather than the flour in canned soups is perfect. In the past we have really enjoyed the “Golden Mushroom” soup. Does anyone have an idea on how to make this in to “Golden Mushroom”? Any help would be greatly appreciated.

    • Joan S Bauer says

      Gayle, See my comments posted about using Mrs. Dash and try a dash of Maggi or Gravy Master, or a rich, dark bouillion and of course, using dark diced mushrooms like the Portpbella’s would be wonderful! Hope this helps and ” juices” the cooking ideas:-)))
      Joan

    • Diana Jascor says

      when making the sauce add 1 tablespoon of tomatoe paste. that’s what makes the golden color. If you like it darker just add more tomatoe paste. Diana

  13. Jen says

    Silly question but what can you use if you can not find Onion flakes? I find onion powder and I find Dehydrated onions, but flakes doesn’t seem to be in the usual spot on the shelf. Thanks.

    • Stacey says

      Dehydrated minced onion will work just fine. This is a great recipe and you can make anything with it that calls for cream soup.

  14. Jen M says

    I decided to try out this recipe to add to sausage and the drippings to make gravy and guess what? It came out great! I used about 1/2c of the mix and sbout 1 1/2c water. Added a little extra water and viola! Almost instant sausage gravy!

  15. Nicole says

    I have been making this recipe for almost 3 years now and LOVE it!!!! I haven’t bought a cream of soup since and have tons of compliments on the taste of this soup. I do add minced onion and granular garlic to the mix, which really help add flavor. I never add anything else to it when making casseroles and such (chicken, mushrooms, ect). It is great as is. I also quadruple the batch, and store in an air-tight container, to I always have some on hand. This is recipe is an all time favorite. I have had alot of friends ask for this recipe, which I gladly pass on, but I forgot where I got it from. I was positive it was HBHW, but could when I went to find it, I couldn’t. I am so glad it’s here again!!!!

  16. Nicole says

    @ Kerri, In my oppinion it is more like 1 can reconstituted. So I usually double the batch when it calls for a can. Although I have made it ahead of time and refrigerated it, and once chilled it does have the exact same consistency of the canned soup. Add milk or water to dilute and thin back down. I am really a fan of the strong flavor of doubling it, so I don’t have to add any other seasonings later. But if you are making it as just a stand alone soup, not part of another recipe, I would try adding milk to it. (It is a bit too strong.)

  17. LaNea says

    Does any type of powdered milk work? There is instant and non-instant powdered milk. I only have the non-instant, non-fat kind.

  18. Linda says

    Lesson learned:
    Don’t make pudding mix and put it in an empty large corn starch container and label it on the side where you don’t see it and then use this container of what you think is corn starch to make cream of whatever soup mix.

    Linda

    • Cyn says

      Thanks!! I am constantly reusing containers (reduce-reuse-recycle, right?) and this sounds like exactly the kind of thing I’d do! :D

  19. Sara says

    Very nifty little recipe. I used it last night in chicken and rice casserole. In the winter I used to practically buy stock in cream of mushroom soup. Not any more!! Thank you bunches!

  20. Joan Bauer says

    WOW Fantastic recipe; this will be a top of the list one to keep on hand. So glad I stumbled upon it.
    This will also make an excellant Gift bag / stocking stuffer for all my ” foodie” friends.
    Thanks too for all the comments and suggestions.

  21. TRISHA says

    I have been making the cream of anything soup mix for a number of years. It is economical and you can have control over the sodium, msg, etc. If you do an internet search for dried or dehydrated vegetables there are a number of sites that you can purchase from. Then just use your imagination and have some fun. I usually make my mix with vegetable bouillon and add whatever “goes” with the meal. Just a warning. Don’t use butter when you combine with powdered milk. I made a batch last spring & put it on the pantry shelf. I went to use it and it was spoiled and so stinky…..kind of like the stench in a hot car when one of the kids vomits! Refrigerate this mix during the summer months.

    • The Hillbilly Housewife says

      Good point, Trisha. Any time you use a food item out of the refrigerator, the resulting product must be refrigerated. Glad you mentioned this! Thank you.

  22. Joan S Bauer says

    Just thought of a great substitute for the chicken bouillion granules.
    I am very sensitive to salt and chemicals and havent found a low or no salt bouillion
    SO! I am going to try using the MRS DASH original blend [ no salt] instead of the bouillion and other herbs. I will add garlic, as that is a must for all my recipees.

    Then, I figure, one can add salt as one wants.
    Hope this helps those of us who need to de-salt our lives and eat great! :-)))

  23. Sandi says

    I am a newly diagnosed celiac & am intolerant to wheat & milk both. Would you have any suggestions for making this with a non-dairy milk? If anyone has any suggestions I would really appreciate it. Thanks!

  24. Pam says

    I love this recipe. I substituted whole dry milk that I found at WalMart in the Mexican Food isle. It is called NIDO. For the bouillon, I put in the Better Than Bouillon that I found at Costco and then blended the whole batch of Cream of Anything mIx and I keep it in the refrigerator. I love not having to buy cream of whatever at the store anymore.

  25. Sara says

    Hi,
    I’m trying to limit MSG and it’s hard to find bouillon with out it. Could I make this without bouillon?

    • The Hillbilly Housewife says

      Sure you can, Sara. The bouillon adds salt and flavoring (seasonings) which you can do yourself. You may want to also look for MSG free bouillon which is available in some places. Give it a try and let us know what you find.

      • Peta Emes says

        Does anyone have a recipe for homemade bouillon, maybe salt, herbs, and dried celery ?
        There are some vegetables I can’t eat and the factory produced ones always contain some of them.

  26. Cyn says

    FINALLY got the dry milk to try this. It’s MUCH healthier than the canned soups: non-fat dry milk. *I* control the sodium content (I used the Rapunzel No-Salt Added bouillon cubes), and no funky chemicals! But the most important thing was it was EASY and OMG!DELICIOUS!!

    I added a bunch of dried wild mushrooms (crumbled up small so they’d reconstitute fast).
    No more canned mushroom glop in our holiday green bean casserole!!

  27. Karen says

    How do you use this when the recipe calls for 1can undilited soup, as in hot dishes?

    Am so glad to find this recipe as DH needs to cut down on salt! so many of our favorites use cream of something soups.

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