Homemade Cream of Soup Mix: One Base for Chicken, Mushroom & Celery

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If you keep cream of chicken, cream of mushroom, or cream of celery soup in the pantry for casseroles and easy dinners, this homemade cream of soup mix can replace all three.

Instead of keeping several different cans on hand, I make one simple dry base from pantry staples. When a recipe calls for condensed cream soup, I measure out the base, add milk, and choose the flavor I need.

The same mix can become cream of chicken, cream of mushroom, or cream of celery with just a small change in seasoning.

And this isn’t one of those substitutions that only works in theory. I tested the homemade cream of chicken side-by-side with canned condensed cream of chicken, then used both versions in chicken and rice casseroles. There was only a very slight difference in creaminess when they were sitting next to each other—nothing I would notice in a normal recipe.

Glass jar of dry cream of soup mix with a wooden scoop, a bowl of cream soup, onion, garlic and a white pitcher on a wooden board

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Why Make Your Own Cream of Soup Mix?

Condensed cream soups are convenient, which is exactly why they show up in so many family recipes. They’re an easy way to add creaminess, flavor, and thickening all at once.

This homemade version keeps that convenience while giving you one versatile pantry mix instead of several different cans.

I especially like it because:

  • One dry mix makes several different cream soups.
  • The ingredients are basic pantry staples.
  • You can make exactly the flavor you need.
  • It works as a substitute for condensed cream soup in casseroles and other recipes.
  • You can adjust the seasonings to your family’s taste.
  • The chicken and celery versions can also cost considerably less than buying individual cans.
Spoonful of dry cream of soup mix held over a labeled mason jar

Commercial condensed cream soup is designed to be a versatile cooking ingredient for casseroles, sauces, and quick meals, so that was the standard I wanted this homemade version to meet—not simply whether it tasted good from a spoon.

Homemade Cream of Soup Master Mix

Yield: approximately 4 can equivalents

Ingredients

  • 120 g cornstarch
  • 80 g dry milk powder
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper

Instructions

  1. Add all ingredients to a bowl.
  2. Whisk thoroughly until everything is evenly distributed.
  3. Transfer to an airtight jar or container.
  4. Stir or shake the mix before measuring, since the ingredients can settle during storage.
Pouring dry mix from a measuring cup through a canning funnel into a mason jar

How to Make One Can Equivalent

Our testing was done using a half-can portion, so the following quantities are doubled to make approximately one standard 10.5-ounce condensed cream soup replacement.

For the creamiest result, I recommend whole milk. I tested the base with water as well, but whole milk gave it a noticeably richer, creamier texture.

Pouring milk from a glass jar into a dark pan

Cream of Chicken

Ingredients

  • About 50–52 g Homemade Cream of Soup Master Mix (one can-equivalent portion)
  • 1 1/2 cups whole milk
  • 2 teaspoons Wyler’s chicken bouillon powder

Instructions

  1. Add the cold milk to a saucepan.
  2. Whisk in the cream soup mix and chicken bouillon until smooth.
  3. Cook over medium to medium-low heat, whisking frequently.
  4. Bring to a gentle simmer and continue cooking until very thick and creamy.
  5. Remove from the heat and use anywhere you would normally use a can of condensed cream of chicken soup.

A Note About the Chicken Flavor

During testing, I compared 3/4 teaspoon and 1 teaspoon of chicken bouillon in a half batch.

The smaller amount was delicious when eaten by itself, but the stronger version worked better as a condensed cooking soup, since its flavor gets diluted by the other ingredients in a casserole.

For that reason, the full recipe uses 2 teaspoons chicken bouillon.

Cream of Mushroom

Ingredients

  • About 50–52 g Homemade Cream of Soup Master Mix (one can-equivalent portion)
  • 1 1/2 cups whole milk
  • 1 tablespoon mushroom powder
  • 1/2 teaspoon fine salt

Instructions

  1. Add the cold milk to a saucepan.
  2. Whisk in the cream soup mix, mushroom powder, and salt.
  3. Cook over medium to medium-low heat, whisking frequently.
  4. Bring to a gentle simmer and cook until thick and creamy.
  5. Remove from heat and use in place of condensed cream of mushroom soup.

During testing, I started with less mushroom powder and salt, but the finished soup needed more of both to give it the stronger mushroom flavor I wanted.

If you want mushroom pieces in the finished soup, you can also add finely chopped sautéed mushrooms. The mushroom powder is what makes this variation especially convenient as a pantry recipe.

Cream of Celery

Ingredients

  • About 50–52 g Homemade Cream of Soup Master Mix (one can-equivalent portion)
  • 1 1/2 cups whole milk
  • 1/2 teaspoon ground celery seed
  • 1/2 teaspoon fine salt

Instructions

  1. Add the cold milk to a saucepan.
  2. Whisk in the cream soup mix, ground celery seed, and salt.
  3. Cook over medium to medium-low heat, whisking frequently.
  4. Bring to a gentle simmer and cook until thick and creamy.
  5. Remove from heat and use anywhere you would normally use condensed cream of celery soup.

The celery version took a little experimenting. Increasing the celery seed helped, but increasing the salt was what really brought the celery flavor forward.

If you already have whole celery seed in your pantry, you can grind it at home with a spice grinder instead of buying ground celery seed.

Can I Make It With Water Instead of Milk?

Yes.

Because the master mix contains dry milk powder, you can prepare it with water if that’s what you have available. However, after testing both versions, I strongly prefer whole milk.

Milk produced a richer texture and mouthfeel that was much closer to canned condensed cream soup.

So my recommendation is:

  • For the best texture: use whole milk.
  • For a pantry-only option: use water, knowing that the finished soup won’t be quite as creamy.

Does It Really Replace a Can of Condensed Soup?

That was one of the things I specifically wanted to test before sharing this recipe.

I made two small chicken and rice casseroles using identical amounts of chicken, rice, milk, and seasoning. The only difference was the condensed soup.

One casserole used canned cream of chicken. The other used this homemade version.

The finished casseroles were extremely close. There may have been a slight difference in creaminess when they were tasted side-by-side, but it wasn’t something I would have noticed otherwise.

That’s exactly what I wanted from this recipe: a homemade cream soup that actually works in the recipes where I normally reach for a can.

Spoonful of thick homemade cream soup held over a white bowl

Is Homemade Cream of Soup Cheaper?

It can be, particularly for cream of chicken and cream of celery.

Based on the ingredient prices I checked while developing the recipe, those versions came out around 80 cents per can equivalent, although your actual cost will depend on the brands you buy and local prices.

Cream of mushroom costs more to make because mushroom powder is relatively expensive, so the biggest advantage there isn’t necessarily cost—it’s having one versatile master mix that can become whatever cream soup your recipe calls for.

For me, that’s the real advantage.

Instead of stocking three different canned soups, one jar in the pantry gives me all three options.

Close-up of a glass jar of dry cream of soup mix with a wooden scoop, onion and garlic

Ways to Use Homemade Cream Soup

Use it anywhere a recipe calls for condensed cream of chicken, mushroom, or celery soup, including:

  • Chicken and rice casserole
  • Chicken pot pie
  • Green bean casserole
  • Hash brown casserole
  • Chicken and noodles
  • Creamy pasta dishes
  • Slow-cooker chicken recipes
  • Potato casseroles
  • Homemade sauces and gravies
Bowl of thick cream soup beside a jar of dry mix, a wooden scoop, onion and garlic

Condensed cream soup is commonly used as a creamy binder or sauce starter in dishes such as casseroles and pot pies, which is exactly the kind of application this homemade mix is designed to replace.

Storage

Store the dry master mix in a clean, airtight container in a cool, dry pantry.

Because powdered milk is one of the ingredients, I recommend following the storage guidance and best-by information on the powdered milk you’re using rather than assigning the mix an arbitrary shelf life.

Once you’ve prepared the mix with milk, treat it as a refrigerated dairy product. Make what you need for your recipe rather than preparing large quantities of the wet soup for pantry storage.

Writing on a mason jar of dry cream of soup mix with a black marker

Tips for the Best Cream Soup

  • Start with cold milk. Whisking the starch mixture into cold liquid helps prevent lumps.
  • Don’t walk away from the saucepan. Once the cornstarch begins thickening, the mixture changes quickly.
  • Remember that this is condensed soup. It should look quite thick. You’re making an ingredient to use in another recipe, not a bowl of ready-to-eat soup.
  • Measure the dry base by weight when possible. Because powdered ingredients settle differently, weighing 50–52 grams gives you the most repeatable result.
  • Keep the flavorings separate from the master mix. This is what makes the recipe so versatile. Don’t add chicken bouillon, mushroom powder, or celery seed to the storage jar. Add your chosen flavor when you prepare the soup.
Thick homemade cream soup dripping from a spoon into a white bowl

One Pantry Mix, Three Cream Soups

This is exactly the kind of pantry recipe I love: make one basic mix and use it several different ways.

Keep the master mix in a jar, and the next time a casserole calls for cream of chicken, mushroom, or celery soup, you don’t necessarily need another can hiding in the back of the pantry.

Just grab the jar and make the one you need.

Hands holding a Ball jar of dry mix labeled Cream Of

Your pantry can do more.

Recommended Equipment

Glass jar of dry cream of soup mix with a wooden scoop, a bowl of cream soup, onion, garlic and a white pitcher on a wooden board

Homemade Cream of Soup Mix

5 from 1 vote
One simple dry base from pantry staples that becomes cream of chicken, cream of mushroom, or cream of celery soup. Use it in place of a can of condensed cream soup.
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Servings: 1 batch (about 4 can equivalents)
Course: Seasoning Mix
Cuisine: American
Ingredients Method Notes

Ingredients
  

Homemade Cream of Soup Master Mix
  • 120 g cornstarch
  • 80 g dry milk powder
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
Cream of Chicken (per can equivalent)
  • 50–52 g Homemade Cream of Soup Master Mix approx.; one can-equivalent portion
  • 1 1/2 cups whole milk
  • 2 teaspoons Wyler’s chicken bouillon powder
Cream of Mushroom (per can equivalent)
  • 50–52 g Homemade Cream of Soup Master Mix approx.; one can-equivalent portion
  • 1 1/2 cups whole milk
  • 1 tablespoon mushroom powder
  • 1/2 teaspoon fine salt
Cream of Celery (per can equivalent)
  • 50–52 g Homemade Cream of Soup Master Mix approx.; one can-equivalent portion
  • 1 1/2 cups whole milk
  • 1/2 teaspoon ground celery seed
  • 1/2 teaspoon fine salt

Method
 

Master Mix
  1. Add all ingredients to a bowl.
  2. Whisk thoroughly until everything is evenly distributed.
  3. Transfer to an airtight jar or container.
  4. Stir or shake the mix before measuring, since the ingredients can settle during storage.
Cream of Chicken
  1. Add the cold milk to a saucepan.
  2. Whisk in the cream soup mix and chicken bouillon until smooth.
  3. Cook over medium to medium-low heat, whisking frequently.
  4. Bring to a gentle simmer and continue cooking until very thick and creamy.
  5. Remove from the heat and use anywhere you would normally use a can of condensed cream of chicken soup.
Cream of Mushroom
  1. Add the cold milk to a saucepan.
  2. Whisk in the cream soup mix, mushroom powder, and salt.
  3. Cook over medium to medium-low heat, whisking frequently.
  4. Bring to a gentle simmer and cook until thick and creamy.
  5. Remove from heat and use in place of condensed cream of mushroom soup.
Cream of Celery
  1. Add the cold milk to a saucepan.
  2. Whisk in the cream soup mix, ground celery seed, and salt.
  3. Cook over medium to medium-low heat, whisking frequently.
  4. Bring to a gentle simmer and cook until thick and creamy.
  5. Remove from heat and use anywhere you would normally use condensed cream of celery soup.

Notes

  • The master mix makes approximately 4 can equivalents.
  • Each flavor makes approximately one standard 10.5-ounce condensed cream soup replacement.
  • No ground celery seed? Whole celery seed can be ground at home in a spice grinder.
  • For the creamiest result, use whole milk. The base can be prepared with water, but the finished soup won’t be quite as creamy.
  • Measure the dry base by weight when possible for the most repeatable result.
  • Keep the flavorings separate from the master mix. Add chicken bouillon, mushroom powder, or celery seed when you prepare the soup.
  • This is condensed soup. It should look quite thick.
  • Store the dry master mix in a clean, airtight container in a cool, dry pantry, following the storage guidance and best-by information on your powdered milk. Once prepared with milk, treat it as a refrigerated dairy product.

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