No Cream of Mushroom Soup? Here’s Your Answer! 

No Cream of Mushroom Soup, really! That’s what I said, after looking everywhere in the pantry for it. And also after looking on the extra storage shelves we have with those sometime needed items, due to living ten miles from the nearest grocery store (by choice of course), what was I to do? 

I had two choices, one go to the grocery store, which I did not want to do, or two, make my own! So I went back to the pantry and gathered up all the ingredients I needed to do just that…. 

So this recipe calls for the use of powdered milk and cornstarch. I know there are some of you out there that might frown on using powdered milk, but I’m okay with it in times like this, and to be honest it’s probably better for you than the canned version. If however, you have an issue with dairy products, you can use rice milk powder instead.

If you are concerned about using the cornstarch, be sure to use organic non GMO cornstarch. I don’t like using any GMO products!

This is a super easy recipe and one to add to your recipe box. You just put all the ingredients for the soup mix together and mix well. This makes your base mix and then you just add additional ingredients depending on what soup recipe you are wanting to make.

 For cream of mushroom soup, you will add mushroom pieces. For cream of chicken soup, you’ll mix the soup mix powder with chicken broth and some diced cooked chicken. For cream of celery soup, you will mix it with water and add some celery seeds or diced, cooked celery. The instructions are provided in the recipe below.

 There is no need to be concerned anymore when you run out of cream of mushroom soup. Who knows this recipe might be your new favorite! It definitely made our dinner great!

 Cream of Soup Mix

Ingredients:

2 Cups dry Milk Powder (For Dairy Free Mix, use Rice Milk Powder)

3/4 Cup Cornstarch (Organic Non GMO)

1 Teaspoon Onion Powder

1/2 Teaspoon Thyme

1/2 Teaspoon Basil

1/2 Teaspoon Parsley 

1/4 Teaspoon Black Pepper

Instructions:

Mix all ingredients together with a whisk. Store in an airtight container. 

NOTE: I store mine in a Mason Jar.

To Make Soup:  

1. Combine 1/3 Cup Dry Mix with 1 1/4 Cup water in a small saucepan. Whisk until smooth.

2. On medium heat, bring to a boil.

3. Cook and stir for two minutes. Cool.

NOTE: This amount = 1 can condensed cream of soup

For Cream of Chicken Soup: Use 1 1/4 Cup of Chicken Broth instead of water, and add some diced, cooked chicken pieces.

For Cream of Mushroom Soup: Use water, and add 1 small can of Mushroom pieces, or 1/4 Cup diced, cooked mushrooms, to the thicken soup.

For Cream of Celery Soup: Use water, and 1/4 Cup diced, cooked celery to the soup after it has thickened, or add a dash of celery seeds to the mixture, while it is cooking.

If you try this recipe, please leave a comment and let me know what you made and how you liked it…

Enjoy!

Carole