Posted: May 17, 2013

soup mix recipe

Cream of “something” Soup Mix Recipe

I like cooking with recipes that call for Cream Soups like Cream of Mushroom, Celery and Chicken, so here’s a great substitute for those.

They are usually pretty easy to put together.  I do not like paying for the soups though!  I’m frugal or thrifty – whatever you want to call it.  I’m glad my best friend found a recipe called Cream of “Something” Dry Soup Mix!  You make it up with dry ingredients and store.  When you have a recipe that calls for Cream of XXXX you can use this mix!  It was really simple to whip up and I had all the ingredients in my house.

Here’s how I did it.  Scroll down for printable directions:

ingredients for cream of something

You will need:
1 Cup Non Fat Dry Milk  3/4 Cup Cornstarch
1/4 Cup Bullion  (you can crush up cubes if you have them) choose any flavor
4 Tablespoons Dried Onions  1 Teaspoon Dried Basil
1 Teaspoon Dried Thyme  1 Teaspoon Pepper

cream of something ingredients

Put all your ingredients in a bowl.

mix ingredients

Stir until completely mixed.

pour into container

Pour into a container.

label jar

Label your container.  When ready to use mix 1/3 Cup Dry Mix with 1 1/4 Cup Water.  Cook Until Thick.

tuna casserole

I used it in my Tuna Noodle Casserole Tonight!

One child didn’t notice and ate a lot. The older one noticed it was different and said he didn’t like it. My husband and I could not taste the difference.  I kind of think the older one saw me cooking in the kitchen and got it in his head that it was different.  I’m not sure he tasted anything different.

I got my recipe from One Orange Giraffe!

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  • wrennifer

    we’ve been making this stuff for a long time now and love it!! However, since we don’t use chicken bullion cubes or store bought stock……we use our homemade chicken stock that we freeze into ice cubes and then coat with a bit of corn starch to prevent sticking – and when the recipe calls for 1 c water, we put 2 ice cubes in of concentrated stock and then fill the up to the cup line and then melt the ice cubes then add it to the cream of mix!!! YUM!!! It doesn’t taste processed at all since all ingredients are now original!!! We’re even ready this year to make our own spices instead of buying them so this mix will be even better! I love making/growing our own stuff compared to buying it! If only I can learn to make my own powdered milk, but it hasn’t work yet!! lol 😀 Thanks for sharing this recipe…..more families should use this instead of the canned stuff!!! (the cream of chicken has nasty ‘mechanically separated chicken’ in it which makes me sick to think how it’s made!!!)

  • ten b

    we LOVE this recipe for ‘cream of…’ mix. we use slightly different spices, but the same basic recipe. for the bouillon, we use Knorr brand powder. It comes in a jar, with the Knorr green & yellow label, ~8 oz for around $3 or ~36 oz for around $6. I get it at Wal Mart in the Latino section.

  • Emily

    Do you know how long this will last if I make a few “cans” worth at a time, to use throughout the week?

  • Geri

    I just made this to use for chicken and dumplings and it was awesome. Thank you for sharing!

  • john

    This sounds good however, you may as well use the canned cream of something because this is just as high in sodium as the canned. Using the bullion adds too much sodium. Try not using the bullion and replace with homemade chicken broth , no salt. It is just as flavorful
    and more healthy!

  • TreasuredChaos

    I dehydrate and grind leftover veggies from roasts so any with concerns like John’s below can do that too instead of using purchased bouillon. I’m going to leave it out of my mix, though, so I can better customise what I’m making later (I generally have both chicken and beef).

    • Sharla Hanna

      great idea, I’ll have to try this.

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