Homemade Cream of Soup Mix (1 Can Replacement)

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5 from 7 votes

Homemade Cream of Soup Mix (1 Can Replacement)

Use this whenever a recipe calls for one 10.5-oz can of condensed cream soup.

Prep Time 5

Cook Time 5

Servings

Calories 79kcal

Author Jennifer

Equipment

1 small saucepan

Ingredients

Dry Mix Ingredients

1/4 cup nonfat dry milk powder
1 tablespoon cornstarch
2 teaspoons all-purpose flour
1 teaspoon bouillon powder (chicken or vegetable, your choice)
1 teaspoon dried minced onion
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/16 teaspoon black pepper

Wet Ingredients

1 1/4 cup water, broth, or stock (use chicken broth or stock for "cream of chicken" soup)
1 tablespoon butter (optional, gives a smoother, more "canned-soup-like" result)

Flavor Ingredient Options (pick one or two)

1/2 teaspoon chicken bouillon powder (optional, for cream of chicken soup)
2 tablespoons cooked, cubed chicken (optional, for cream of chicken soup)
1 teaspoon mushroom bouillon powder (optional, for cream of mushroom soup)
1/4 cup chopped mushrooms (optional, for cream of mushroom soup)
1/2 teaspoon celery seed (optional, for cream of celery soup)
1/4 cup finely diced celery (optional, for cream of celery soup)
1/2 teaspoon Italian seasoning (optional, for cream of herb soup)
1/2 cup sautéed onions (optional for any soup)

Instructions

To Make Condensed Soup

In a small saucepan, whisk together the dry ingredients.
1 1/4 cup water, broth, or stock
Slowly whisk in the water or broth until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and begins to simmer.
Optionally stir in the butter until melted.
1 tablespoon butter
Add additional flavor ingredients to make cream of chicken, cream of mushroom, or cream of celery soup.
1/4 cup chopped mushrooms, 1/4 cup finely diced celery, 2 tablespoons cooked, cubed chicken
Cook 2–3 minutes, until the mixture thickens to a creamy condensed-soup consistency. When the sauce finishes cooking, it should be smooth and lightly creamy, just thick enough to coat the back of a spoon.
Use immediately in any recipe calling for one can of cream soup.

Notes

If you prefer a thicker soup base similar to some canned soups, you can add 1 tablespoon instant potato flakes while cooking. This gives the soup a slightly richer body.

Nutrition