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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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