Cream of Anything Soup Mix
The shelf-stable version: a jar in the pantry that replaces every can of cream soup.
This is the make-ahead cousin of my Cream of Anything Soup. Mix up a jar of this, stash it in the pantry, and you've always got a can of cream soup ready to go. No fridge, no butter, no half-cans going bad. It's cheap, it keeps, and you control what goes in it. Portion it into bags with the directions on a label and it makes a great gift, too.
Prep: 5 min · Cook: 5 min per batch · Makes: about 3 cups of dry mix (roughly 9 cans' worth)
Ingredients
2 cups powdered milk
3/4 cup cornstarch
3 tablespoons chicken bouillon powder
2 tablespoons dried minced onion
2 teaspoons dried basil
2 teaspoons garlic powder
2 teaspoons dried parsley
1 teaspoon Italian seasoning
1 teaspoon black pepper
Instructions
Make the mix:
Add everything to a large jar or bowl.
Seal the jar and shake (or whisk) until it's evenly combined and you don't see any streaks of cornstarch.
Store airtight in a cool, dark pantry.
Use it (replaces one 10.5-ounce can of condensed cream soup):
Whisk 1/3 cup of the mix into 1 1/4 cups cold water in a small pot. Start with cold water so it doesn't clump.
Cook over medium heat, stirring constantly, until it's thickened.
Use it anywhere a recipe calls for a can of cream soup.
Notes
Make it "cream of anything": leave out the bouillon and you've got a blank base. Add your own flavor when you cook: bouillon for cream of chicken, sautéed mushrooms for cream of mushroom, celery seed for cream of celery.
Shake before scooping. The heavier stuff settles to the bottom of the jar over time.
Gift it. Portion 1/3 cup into small bags, and label each with "whisk into 1 1/4 cups cold water, stir constantly over medium heat until thick."
Want the fresh version instead? My Cream of Anything Soup is butter, flour, and milk, and it's ready in 10 minutes.
Adapted from Madison Meals in a Jar.
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