Homemade Cream Soup Base Dry Mix

Ingredients

• 1 cup whole milk powder
• 0.5 cup heavy cream powder
• 6 tbsp cornstarch
• 2 tbsp chicken bouillon powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 0.5 tsp black pepper
• 1.25 cup cold water (per 1/3 cup of dry mix to replace one can of soup)

Steps

1. 1

   In a medium bowl, whisk together 1 cup whole milk powder, 1/2 cup heavy cream powder, 6 tablespoons cornstarch, 2 tablespoons chicken bouillon powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper until thoroughly combined.

2. 2

   Transfer the dry mixture to an airtight container, such as a Mason jar, for long-term pantry storage.

3. 3

   To replace one 10.5-ounce can of cream soup, measure out 1/3 cup of the dry soup mix.

4. 4

   In a small saucepan, whisk the 1/3 cup of dry mix with 1 1/4 cups of cold water until the mixture is smooth and no lumps remain.

5. 5

   Place the saucepan over medium heat and cook, whisking frequently, until the mixture thickens and reaches a creamy consistency, approximately 5 to 7 minutes.

Notes

This recipe creates a chicken-flavored base. If you want actual chicken pieces in your soup, you can add cooked shredded chicken to the mixture while heating. The heavy cream powder and whole milk powder are essential for achieving the rich, thick texture of canned condensed soups.

Nutrition per serving

• pantry staple
• soup base
• from scratch
• vegetarian option
• condensed soup substitute
• slow cooker
• casserole
• mix