Homemade "Cream of Anything" Soup Base
Homemade "Cream of Anything" Soup Base
Ingredients
For the Dry Mix
- 2 cups non-fat dry milk powder
- 3/4 cup cornstarch
- 1/4 cup chicken bouillon granules
- 2 tablespoons dried onion flakes
- 1 tablespoon dried parsley flakes
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
To Prepare the Soup Base (per serving)
- 1/2 cup dry mix
- 1 1/2 cups cold water
- 2 tablespoons butter
Instructions
- 1
In a large bowl, whisk together the non-fat dry milk powder, cornstarch, chicken bouillon granules, dried onion flakes, dried parsley flakes, garlic powder, and black pepper until thoroughly combined. Ensure there are no lumps.
⏱️ 5 min
- 2
Transfer the dry mix to airtight containers or glass canning jars. Label clearly with the contents and date. This dry mix can be stored in a cool, dry place for up to 6 months.
⏱️ 5 min
- 3
To prepare one serving of "cream of anything" soup base: In a medium saucepan, melt the butter over medium heat.
⏱️ 2 min
- 4
In a small bowl, whisk together 1/2 cup of the prepared dry mix with 1 1/2 cups of cold water until smooth and no lumps remain.
⏱️ 2 min
- 5
Gradually pour the dry mix and water mixture into the melted butter in the saucepan, whisking constantly to prevent lumps.
⏱️ 1 min
- 6
Continue to cook over medium heat, whisking frequently, until the mixture thickens and comes to a gentle boil. Reduce heat to low and simmer for 1 minute, stirring constantly.
⏱️ 5 min
- 7
This prepared soup base is now ready to be used in any recipe calling for a can of cream of mushroom, cream of chicken, or cream of celery soup. Add your desired vegetables, protein, or seasonings.
Kitchen Tools
Nutrition Facts (per serving)
Homemade "Cream of Anything" Soup Base
Ingredients
For the Dry Mix
- 2 cups non-fat dry milk powder
- 3/4 cup cornstarch
- 1/4 cup chicken bouillon granules
- 2 tablespoons dried onion flakes
- 1 tablespoon dried parsley flakes
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
To Prepare the Soup Base (per serving)
- 1/2 cup dry mix
- 1 1/2 cups cold water
- 2 tablespoons butter
Instructions
- 1
In a large bowl, whisk together the non-fat dry milk powder, cornstarch, chicken bouillon granules, dried onion flakes, dried parsley flakes, garlic powder, and black pepper until thoroughly combined. Ensure there are no lumps.
⏱️ 5 min - 2
Transfer the dry mix to airtight containers or glass canning jars. Label clearly with the contents and date. This dry mix can be stored in a cool, dry place for up to 6 months.
⏱️ 5 min - 3
To prepare one serving of "cream of anything" soup base: In a medium saucepan, melt the butter over medium heat.
⏱️ 2 min - 4
In a small bowl, whisk together 1/2 cup of the prepared dry mix with 1 1/2 cups of cold water until smooth and no lumps remain.
⏱️ 2 min - 5
Gradually pour the dry mix and water mixture into the melted butter in the saucepan, whisking constantly to prevent lumps.
⏱️ 1 min - 6
Continue to cook over medium heat, whisking frequently, until the mixture thickens and comes to a gentle boil. Reduce heat to low and simmer for 1 minute, stirring constantly.
⏱️ 5 min - 7
This prepared soup base is now ready to be used in any recipe calling for a can of cream of mushroom, cream of chicken, or cream of celery soup. Add your desired vegetables, protein, or seasonings.