Ever pull up a favorite recipe, only to realize that it calls for cream of mushroom or cream of chicken soup and you don’t have a gluten free version on hand? That’s when this super easy cream of anything soup powder comes in handy!
You heard me right! An easy cream of anything soup powder. This dry mix is to easy to make up, store in an airtight container, and have on the shelf for whenever you need it!
I have not had to run to the grocery store and buy the expensive gluten free canned version of cream of chicken, cream of mushroom, or cream of celery soup in years. I can stay away from the canned stuff and it only takes seconds to make with simple ingredients.
The best part is I keep all the ingredients in bulk already in my pantry. This means I don’t have to worry about running off to the store to make this great recipe up. I can just simply pull the items out of the pantry and throw it together whenever I run out.
When I am making cream of celery soup I will add some dried celery flakes or even a little bit of celery seed into the pot as I make a batch. I do not add the celery flakes or seeds to the powder mix.
Ingredients for an easy cream of anything soup powder:
*I usually double this basic recipe and it will fill a quart size mason jar.
- 1 cup dry milk powder
- ¾ cup corn starch
- 3 TBSP dried minced onion flakes, you can also use 2 teaspoon onion powder
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp ground black pepper
- ½ tsp dried parsley
Directions:
- Add all dry ingredients into a quart size mason jar, or any container of your choice.
- Cap your jar or container and shake well for about 1-2 minutes to make sure everything mixes well. You can also use a whisk to mix it all together. Just make sure it is well combined.
- Store in the quart size mason jar you mixed it in or in an airtight container until ready to use. The shelf life on this easy cream of anything soup powder is 6 months to a year.
*to make a dairy-free version use coconut milk powder. Another great substitute would be cashew milk powder or oat milk powder.
When you are ready to make a batch to add to recipes.
- In a small saucepan on medium heat, add 1 1/4 cup chicken broth for cream of chicken or cream of celery. I use beef broth if I am doing cream of mushroom. Add 1/3 cup of the mix. Whisk together in the saucepan regularly until it thickens. The cornstarch in this recipe is your thickening agent so it shouldn’t take long to thicken up. Once it is thick you are ready to add to any recipe.
Now I realize that by using this powder mix as a substitute for cream of mushroom soup, doesn’t really have mushrooms in it. But my family doesn’t seem to mind! In fact, I think they prefer it because the store-bought cream of mushroom always has chunks of mushrooms in it, that they picked around and didn’t like. If your family likes the mushrooms, you can always add in mushrooms diced small to each batch when it is thickening.
I have not had a recipe go bad yet, when using this homemade version in substitution for any cream of anything soup! My family thinks that it has a more concentrated flavor then the store-bought versions.
I love that I know exactly what is in it, its simple to mix up, and I don’t have to run to the store for that one ingredient I am missing when I’m cooking! Using this base recipe for all my cream of anything needs is a game changer in my kitchen.
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One of our favorite recipes to use it in is my homemade beef stroganoff recipe. This can easily be turned into a crockpot recipe, it makes the most tender meat!
We replace all chicken stock or beef broth with my homemade super immune boosting bone broth when I am cooking. Your health will thank you when you give up the chicken bouillon powder and the chicken broth and replace it with bone broth. When you use bone broth from your shelf to use in this recipe, it will make the mixture that much healthier.
I like to make up a big batch of bone broth and pour it into pint size mason jars. You can either freeze them or pressure can them for later use.
No more cans of soup mix hanging out in my pantry. With all the hot slow cooker recipes and creamy soups going on during the Fall and Winter, this is a must have recipe on your shelves ready to use!
Have you tried an easy cream of anything soup powder mix?
Easy Cream of Anything Soup Powder
Never buy expensive gluten free cream of anything again. This powder mix uses good ingredients, is simple, and tastes just as good.
Ingredients
- 1 cup dry milk powder
- ¾ cup corn starch
- 3 TBSP dried minced onion flakes, you can also use 2 teaspoon onion powder
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp ground black pepper
- ½ tsp dried parsley
Instructions
- Add all dry ingredients into a quart size mason jar, or any container of your choice.
- Cap your jar or container and shake well for about 1-2 minutes to make sure everything mixes well. You can also use a whisk to mix it all together. Just make sure it is well combined.
- Store in the quart size mason jar you mixed it in or in an airtight container until ready to use. The shelf life on this easy cream of anything soup powder is 6 months to a year.
When you are ready to use, heat 1 1/4 cup of chicken or beef broth in a small pot. Bring to a boil. Add in 1/3 cup of powder mix and whisk until it thickens to your right consistency. Use in any recipe where it calls for a can of cream of anything soup.
Thank you so much for this recipe cream soup mix. I have been trying to get ready for any food shortage we may have and this is prefect and great to have on hand.
You are welcome! You are right, this is perfect to have on hand all the time!
For other ideas re food shortage check out 101 cookbooks meals in a jar
Do you think this would work with a non dairy powdered milk?
I think it would absolutely work! I have never tried it, but definitely think it would work and is worth the try!
Is the 1/3 C mix + 1 1/4 C chicken broth equivalent to 1 can of cream of chicken?
Yes it is!
I see you said chicken broth for cream of chicken, but do you need to add any powdered chicken bouillon? Excited to try this
You do not need to add any chicken bouillon!
Can you use milk or water to use instead of broth my sister in law can’t have broth and I don’t have a beef soup bone left to make broth?
Yes you can use either of those, the flavor may be a bit different as the broth brings in flavor but it will still be delicious. The powder has enough seasoning of it’s own!
Hi! Love this recipe; have seen so many and this one seems to have fewer ingredients, which to me is better. I have dehydrated onions, mushrooms, celery and canned chicken. And all of those I’ve made a powder. I was wondering about how much of one of these you could add when making the soup so you would have cream of onion, cream of mushroom, cream of chicken etc. Do you think 2 Tbsp. of the the ‘flavor’ powder would be enough for each soup batch made? Thank you!
First I’d like to say, I LOVE the idea of dehydrated those items and making a powder. That’s brilliant! I’m going to have to do the same. Second, I think it will be an experimenting game to figure out the right flavor. I think a good starting point is 1.5 to 2 TBSP. You may find you need more or less to get the flavor you want. Enjoy!
Can I use arrowroot instead of cornstarch?
I’ve never tried it so I can’t say for sure. However, I would say yes that would be a good substitute!
So excited to try this! My recipe calls for 2 cans of cream of mushroom- so would I make 2 batches of the soup using the prepared mix?
Yes that is correct!
I have two questions. 1. I’ve seen recipes that require bouillon in the mixture, I gather that because it is not in this recipe that it is not extremely necessary? and 2. If making cream of potato, would you use chicken broth?
Yes it is not necessary to add bouillon. In fact I try and stay away from it because it doesn’t have the best ingredients. And yes, I would use chicken broth if making cream of potato!
I did find a bouillon that does not have msg and other ingredients I prefer not to have in my food. Pricey but goes a long way….
Oh that’s great! I curious on the brand you found?
Is there a way to make this without the dried milk powder so that I can use raw milk at time of making? How does that affect ratios of liquid at actual prep time? Thank you!
There likely is a way but I am not sure how since I have never done it. The best advice I can give is to try just omitting it all together in the powder mix and do half chicken broth and half raw milk when you want to mix it up!
Thank you so much for this recipe! We live a good 45 min to the closest store. This is so handy to have on hand if we run out. The only issue I have is that I wish you would have included the how-to-use directions on the print version. I did toss some garlic powder into ours as well and it was a great hit at the potluck.
Thank you for the suggestion. I have just added it to the printed recipe so it is there now!
I’m so excited to try this as I am on a salt restricted diet and many of those soups are filled with sodium. Would it be possible to use this in a raw freezer meal? Like could I thicken it in the saucepan then add to my freezer bag to freeze or no?
Absolutely!