DIY Food: Cream of Anything Soup Mix

As I’m working towards more real foods and fewer processed foods (don’t miss the “working towards”) one of my biggest struggles has been the need to find a substitute for the good old standby “cream of ________________.” You can insert chicken/mushroom/celery, etc. We used to use these all the time in casseroles and slow cooker dishes. I used to have a years supply of Cream of Chicken and Cream of Mushroom soups. Then we (read ME) started moving towards a more mindful approach to things like food.

Have you ever read one of these soup labels? Checked out the ingredients? Seriously, the labels are SCARY! Things like MSG (monosodium glutimate), autolyzed yeast extract, disodium phosphate, etc. I don’t want to be feeding my kids that stuff!

So I went digging. I remember in high school I had copied down a recipe that my mom had for a cream of soup substitute….and I dug and dug…and I found it! Written in my 17 year old handwriting was this little nugget.

TEH_creamofsoup6

I have modified it just the smidgiest bit, and created a mix to keep in my pantry to throw together when I need a can of condensed soup. And seriously…throw together is no lie. It is faster than superman and able to leap tall buildings in a single bound….really!

When you use it, you can add in different additional herbs based on what you’re making to make your creation seriously gourmet.

The process goes like this:

TEH_creamofsoup5

Gather up your ingredients….a little non fat milk powder, chopped dried onion, bouillon, pepper, basil, thyme, cornstarch….

 

TEH_creamofsoup4

Dump it all in a big bowl, mix it together and store it in an airtight container.

 

TEH_creamofsoup2

To make some, mix 1/3 cup mix with  1 1/4 cup cold water and heat…..

 

TEH_creamofsoup1

…..Til nice and thick and bubbly….it smells so good and tastes even better! Use it in all of your old recipes that call for condensed soup….you will not be disappointed with the flavor, lack of chemicals, or reduced fat! I promise! And….AND…it really doesn’t take much longer than finding the can opener so you can open that old can of condensed soup…seriously.

 

TEH_creamofsoup3

I must admit to being nothing like those ladies that have cute pantries and labels and all of that…..the idea is really cute, but I’m pretty much so busy keeping my family fed and alive that the pretty extras aren’t really high on my priority list….but I know you guys’ll forgive me, cause you’re cool like that!

Cream of Anything Soup Mix

Recipe by The Essential Homemaker

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Ingredients

  • 2 cups non-fat dried milk powder
  • 1 1/2 cups cornstarch
  • 1/2 cup  chicken, beef, or vegetable bouillon
  • 1/2 cup dried minced onions
  • 2 teaspoons dried basil
  • 2 teaspoons dried thyme
  • 1 teaspoon dried parsley
  • 1 to 1 1/2 teapoons black pepper

Cooking Directions

  1. Mix together in large bowl.
  2. Pour into lidded container.
  3. For the equivalent of one can of condensed cream soup, mix 1/3 cup of mix with 1 1/4 cup cold water.
  4. Cook until thickened.
  5. Add additional ingredients as desired.

One of my favorite variations is to saute some onion, grated carrot, and chopped cauliflower til tender. Add to the soup with some cooked cubed chicken, some milk and some broth….then add……wait for it…..curry powder! Curry and cauliflower are a match made in HEAVEN! I’ll be posting that recipe soon, and be watching on Wednesday for a slow cooker recipe that I’ve been eating since I was a kid (a recipe of my mom’s) that I recently used the cream of soup mix instead of condensed soup in….it turned out fabulous!

 

The Shelf Reliance giveaway ends today at midnight, so get your entries in if you haven’t already!! Winner will be announced on Wednesday!

signsm

Comments

  1. Melanie H. says:

    And wheat free for me! I will call you blessed forever this has been my biggest challenge with adapting recipes… cream of @#$%&7!

  2. Yummy!! Thanks for sharing :o)

  3. For those of us who are container challenged, what size container would work best? :)

    • My jar in the picture is about 2 quarts, so it makes about a quart of mix…and you might be able to squeeze it into a quart jar, but it wouldn’t be very easy to remove from the jar to use, without making a mess, so something bigger than a quart jar would work best.
      I got this one at Walmart, just FYI.

  4. I LOVE this. I have been making my own from “wet” ingredients but I love this idea of a “mix” far more. Plus it’s “non-fat” and I love that idea a LOT MORE than mine with butter. Thanks Jenn.

    • I know…the non-fat is a big deal to me right now….and I don’t even miss it! I have on occasion mixed in one ounce of low fat cream cheese if it’s something I want to have a really creamy and “decadent” flavor/feel.
      And I figure as many things as I can do to bring convenience into my life, while still fitting the requirements (cost effective, rotating storage, control of ingredients), the happier I am, and mixes are perfect!
      Have fun and let me know what you use it in!

  5. I am so glad you told me about this. I can’t wait to try it!

  6. So, what if we have a corn Intolerance?
    Do you have a substitution for the cornstarch?

    • Hi Kathy!
      All purpose flour, rice flour, potato flour and arrowroot flour are all possible substitutions for the cornstarch. Probably the most recommended (from what I’ve heard, cause I haven’t tried it yet, although it is on my list) is the arrowroot flour. You can buy it at the health food store, and at some big (Walmart) stores as well.
      Let me know how it works for you!!

  7. Knorr has MSG in it. Sorry?!

  8. NolaCherie says:

    So, how ’bout that curry & cauliflower & cream if anything soup recipe you promised us back in Feb. ;-). Did I just miss it??

    • NolaCherie,
      Thanks for keeping me on task :)
      I’m just getting ready to hit “POST” on my Cauliflower & Cream of Anything Soup Recipe….better late than never, and NOW is the perfect time to give it a try!
      Hugs :)

  9. Love this but need some extra instructions… so when you add additional ingredients, I assume you mean celery for cream of celery soup, mushrooms for cream of mushroom soup, etc. But how much of these? And is that all to differentiate them? Thanks!

    • Thanks for the question, Joy! Honestly, I’m a handful here and a pinch there kind of cook, but I’ll try to answer your question the best I can….the great thing, though is that it’s mostly a “to taste” kinda thing. I usually add between 1/4 and 1/2 cup of whatever “special” ingredient…chicken, celery, etc per 1/3 cup mix and 1 1/4 cup water (which is the equivalent of one can of commercial soup). When I’m using Thrive, I’ll throw in a tablespoon of the Freeze Dried Onions, too. And with the Thrive Chopped Chicken, sometimes a 1/2 cup of the Freeze Dried Broccoli….really, the possibilities are endless! You can also mix the mix up without any bouillon and add it in when you add it to the water, to customize your flavors.

      I hope this answered your question! If not, you know where to find me :)
      Thanks for stopping by and taking the time to post!

  10. I’ve been looking for something like this! Sounds great for recipe add-in. Is this good as a stand alone soup recipe? What if I wanted cream of celery or creamy potato soup, would this work? Thank you!

    • It absolutely would work, Rachel, and the Thrive Celery, or Thrive Diced Potatoes would be fantastic in it!

  11. Katrina Drieman says:

    So I made your soup mix recipe! Smelled sooooooo wonderful! I couldn’t wait to cook a batch up! Finally yesterday I attempted some chicken pot pie which called for cream of chicken soup. So I had my reason to make a batch. I tasted great!! However, it never did get thick when I heated it on the stove. Any suggestions? I love the taste and really want to make it work! Thanks

    • Thanks for the comment, Katrina!
      Did you let the mixture come to a simmer and continue the simmer until it thickened? What kind of cornstarch did you use?
      I haven’t ever had trouble with mine not thickening up….let’s see…..did you shake your mixture before you measured it out? Sometimes ingredients will settle and cause a problem….let me know if any of those solved the problem. If not, we’ll keep brainstorming!

  12. Maria Dohnal says:

    My hubby HATES minced onions…Do you know how much onion powder could be used in it’s place?

    • Hi Maria :)
      As a general rule of thumb, one TEASPOON onion powder to replace one TABLESPOON dried minced onions. So for the recipe, you’d need a little less than 3 tablespoons onion powder. You can also try Freeze Dried Onions which are (AMAZING) so much better than dried minced.
      Thanks for taking the time to comment and let me know how it goes!
      Jenn

Trackbacks

  1. [...] might recall that I promised you a recipe to try out the Cream of Anything Soup mix that I posted on Monday. Here it is….my mom has been making this for as long as I can [...]

  2. […] be shocked at how easy it is to adapt a recipe that calls for “cream of _____” to a homemade version! We bake our own cookies, cakes, pies, etc. We don’t eat frozen meals or most convenience […]

Add Comment Register



Speak Your Mind

*