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)


1This 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.

About Cream of Whatever Soup Mix

Course/Dish: Cream Soups