Cream of Anything Soup Mix

Use this healthier Cream of Anything Soup Mix recipe in place of the canned variety for all of the flavor without the extra sodium, calories, and fat.

This is a base dry mix recipe that you can then cook to make a can of soup to eat plain or use in a recipe. You can use this cream of anything soup mix recipe 'as is' or add one of several options listed below to make a specific cream of something soup.

Course Seasoning Mix, Soup

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 101kcal

Author Cari Dunn

Ingredients

4 cups non-fat powdered milk
1.5 cups arrowroot powder or cornstarch
.5 cups instant chicken bouillon
4 tsp dried onion flakes
2 tsp dried basil
2 tsp dried thyme
1 tsp pepper

Instructions

Measure all ingredients and place in a bowl. Stir well. You can use a bullet style blender or a food processor to grind into a fine powder if you want. Store in a container with a lid until ready to use.
When you need a can of soup, heat one cup of water on the stove. Add ⅓ cup dry mix. Cook over low heat until thick, stirring occasionally. I find that a whisk helps it mix better than using a spoon.
If you want a specific kind of cream of something soup, add one of the following:
--½ cup diced mushrooms
--½ cup chopped broccoli
--½ cup diced celery
--½ cup shredded cheddar cheese
--½ cup cooked, shredded or cubed chicken
--½ cup diced tomatoes

Notes

If I’m making something that needs to cook and needs one of the added optional ingredients, then I usually just add it to the recipe instead of to the soup. You can do it however it is easier for you.

Nutrition