Treasured Craft Kitchen

This cream of anything soup mix replaces canned condensed cream soup. It’s a shelf stable dry mix made from powdered milk, cornstarch, and pantry spices. There are no preservatives, and you know every ingredient.

This mix is a plain cream base. One batch makes about 8 uses and takes 5 minutes.Turn it into cream of chicken, cream of mushroom, or cream of broccoli easily (keep reading to learn how!)

Why Make Homemade Cream of Soup Dry Mix Instead of Buying Canned?

Canned cream soups are mostly a thickener and flavor base. This mix gives you that base without the can, and it stores more easily.

1. Ingredients you trust: You pick every ingredient. No preservatives, fillers, or bioengineered anything.
2. One mix, many soups: Easily make cream of chicken, mushroom, or broccoli from the same jar.
3. Saves money: A few pantry staples make about 8 cans’ worth.
4. Shelf stable: Store it dry and use it when you need it.

Ingredients

For a full list of ingredients, be sure to reference the recipe card below!

• Dry Milk Powder: This makes the soup creamy and rich once water is added.
• Cornstarch: It thickens the soup so it coats a spoon.
• Onion Powder and Garlic Powder: These add savory flavor.
• Italian Seasoning: It adds herb flavor to the base.

What is Dry Milk Powder?

Dry milk powder is milk with the water removed. It’s shelf stable and dissolves when you whisk it into water. In this mix, it gives the soup a creamy, milky base without refrigeration.

Milk Powder

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How to Make Cream of Anything Soup Dry Mix

1. Combine All Ingredients: Add everything to a bowl and whisk until evenly mixed.
2. Jar: Funnel into a quart jar. Seal, shake, and label.
3. Store: Keep in a cool, dark pantry. Always scoop with a dry spoon.
4. To Use: Whisk 1/3 cup mix with 1 1/4 cups water in a pot. Cook on medium heat, whisking constantly, for about 2 minutes. It’s ready when it coats the back of a spoon. It will continue to thickens as it cools.

How to Make Cream of Chicken, Mushroom, and Broccoli From One Mix

Make the base first, then add the flavor below. Tip: add the bouillon or dehydrated veggies to the jar for a ready-to-go flavored mix.

• Cream of Chicken – Add 2 tbsp chicken bouillon to the base. Learn to make your own clean ingredient version here!
• Cream of Mushroom – Add 1/2 cup diced mushrooms, sautéed to the base.
• Cream of Broccoli – Fold cooked broccoli into the base.

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Recipe Suggestions

Want more shelf stable pantry staples? Try our Homemade Mac N Cheese Dry Mix, a 5-minute replacement for boxed mac and cheese. Our a full meal in a jar Chili Mac, just add protein to make it a full meal!

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Frequently Asked Questions

Can I use this instead of canned cream of chicken or cream of mushroom soup?

Yes. One batch (1/3 cup mix plus 1 1/4 cups water) replaces one can of condensed cream soup in casseroles, sauces, and soups. Add the flavor from the variations section above.

How long does homemade cream of soup mix last?

Stored in a sealed jar in a cool, dark place, it keeps its best flavor for about 6 months. Keep it dry, because moisture causes clumping and spoilage.

How long does the dry jar stay shelf-stable?

Stored in a sealed jar away from heat, light, and moisture, the dry mix stays shelf-stable for several months. Make sure your using a clean, dry spoon when assembling the jar.

Why is my soup thin?

Keep whisking and cook a little longer until it coats the back of a spoon. It also thickens as it cools.

Where do I find dry milk powder?

It’s sold online and in most grocery stores in the baking aisle or bulk foods. My full lineup of bulk powders for homemade dry mixes is in my Amazon storefront here.

Cream of Anything Soup Dry Mix Dry Mix Recipe Card

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