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This homemade dry soup mix is a from-scratch alternative to canned cream soups, made with simple pantry ingredients and stored in an airtight jar for months. Mix with broth to create creamy soups or add to casseroles and pot pies in minutes.
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Mix all ingredients together in a large bowl. Whisk to combine.
Store in an airtight Mason jar (seal the lid with a vacuum sealer between uses).
Add one cup broth to a sauce pan and heat until steaming.
Add 2/3 cup dry soup mix and whisk well to combine.
Continue whisking until soup has thickened.
Add additional ingredients to make cream of chicken, cream of mushroom or cream of celery soup (see notes below).
Written automatically by CookOS, not by the creator.
Store in an airtight Mason jar sealed with a vacuum sealer between uses for several months in the pantry; no reheating needed—simply mix fresh with hot broth each time.
Mason jar (airtight container) · vacuum sealer (optional, for extending shelf life)
Written automatically by CookOS, not by the creator.
Heat 1 cup broth until steaming, add 2/3 cup dry soup mix, and whisk until thickened. Customize with cream, chicken, mushrooms, or celery to make specific soup varieties.
Stored in an airtight Mason jar with a vacuum seal between uses, it keeps for several months in the pantry.
Yes—use rice milk powder instead of dairy milk powder, arrowroot instead of cornstarch, or dried vegetables in place of powders. Freeze-dried options work well too.
Use it as a base for cream soups, thicken casseroles, make pot pie filling, or add to gravies and sauces for instant homemade flavor.
No—just a bowl, whisk, and an airtight Mason jar. A vacuum sealer is optional but helps extend shelf life.
