It never fails when I need Cream of Chicken or Cream of Mushroom Soup I never have any on hand. I decided that I would do some digging and find a recipe for a soup base so I could make my own as I needed it. After I read the ingredients on the last can of soup that I bought at the supermarket, I cringed. There’s so many hidden ingredients in processed foods. At least now, I’m one step closer to knowing what’s in it. This is super easy to make.
Add all the ingredients to a large mixing bowl. Whisk the ingredients together really well.
- 2 cups dry milk powder
- ¾ cup cornstarch
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ¼ teaspoon black pepper
Using a funnel, pour the mixture into an airtight container.
Label the jar with the directions and measurements to make the soup base.
To make into 1 can of condensed cream of soup:
- Combine 1/3 cup dry mix with 1 ¼ cups water or broth of choice in a small saucepan. Whisk until smooth.
- On medium heat, bring to a boil.
- Cook and stir for 2 minutes, until thick. Cool.
Cream of Chicken Soup: use 1 ¼ cups chicken broth instead of water.
Cream of Celery Soup: use water, add ¼ cup diced, cooked celery to the thickened soup.
Cream of Mushroom Soup: use water; add ¼ cup diced, cooked mushrooms to the thickened soup.
Enjoy!
Preserving the Good Life 
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Love this idea!
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If I wanted to use liquid milk instead of dry milk, and add it at the time of preparation, how much would I add?
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Just found your diy cream of soup base.
Going to give it a try and pass along to family & friends. Sending them your pin from Pinterest.
Thank you for the recipe.
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Do you know or have recipes like these that are dairy free? Have you converted these to using nondairy milk products into these recipes? If you have did you have success? Also do you know of a source for dairy free dry milk?
I am dairy free and gluten free.
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Thank you!!
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How long will this dry mixture keep? Thanks in advance!!
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I’ve been known to use it up to one year later….
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