Cream of Whatever Soup Mix

Kathleen Riemer




★★★★★ 1 vote


  • ·
    2 cups of instant powdered milk
  • ·
    3/4 cup cornstarch
  • ·
    1/4 cup chicken bouillon granules
  • ·
    2 tablespoons dry onion flakes
  • ·
    1 teaspoon each basil and garlic powder
  • ·
    1/2 teaspoon pepper
  • ·
    2 tablespoons dry celery flakes (optional)

How to Make Cream of Whatever Soup Mix


  1. This is mix for making the equivalent of a can of cream of celery, or mushroom soup, which so many recipes call for.
    To make the mix, combine all of the ingredients in a bowl.
    Mix them up, distributing everything evenly.
    Store the mixture in a quart size container, well sealed.
    It will keep for several months.

    To cook: combine 1/3-cup mix and 1-1/4 cups cool tap water in a small saucepan.
    Stir it well and bring it to a boil over medium heat.
    Boil and stir for a full minute.
    Remove from heat.
    It is now ready to use in any recipe calling for a can of Cream of Mushroom or Celery or Chicken Soup.
    You can also make this in the microwave in which case reduce the liquid to 1 cup, because none will evaporate during the cooking process.
    An additional benefit to this recipe, it contains no added fat.
    If you wanted to, you could add a tablespoon of margarine for more flavor.

Printable Recipe Card

About Cream of Whatever Soup Mix

Course/Dish: Cream Soups

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