Learn How to Make Cream of Soup Mix, which is a Shelf-Stable Pantry Staple. You can use this mix in any recipe that calls for a can of “cream of soup.”

Watch the How to Make Cream of Soup Mix – Shelf Stable Pantry Staple video

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Never Buy a Canned Cream of Soup Again

You will love learning how to make your own shelf-stable Cream of Soup Mix because it only contains four easy-to-find ingredients, as I show you in my printable recipe. Plus, you can control how much salt you want to add.

You’ll never have to buy a can of cream of soup again. Having your own mix is a boon to the traditional foods kitchen because the canned versions have so many ingredients in them…and many that are hard to pronounce!

How to Use Cream of Soup Mix

You can easily use your homemade Cream of Soup Mix by reconstituting a portion of your mix with some water in a small saucepan. Next, bring it up to a boil, and once it thickens, your reconstituted mixture is ready to be used in any recipe that calls for a can of cream of soup, such as casseroles.

Customize Your Cream of Soup Flavor

The great news about making your Cream of Soup Mix is that you can make it any flavor that you want. And even better yet…you can use your homemade bouillon powder to do it! You can use beef, chicken, or vegetable bouillon powder.

And if you want to make a cream of mushroom soup, no problem! You can pulverize some dried mushrooms and use your mushroom powder in place of the bouillon powder. Delicious!

Easy-to-Make Pantry Staples

Now that you have added a homemade Cream of Soup Mix to your pantry, be sure to try these other easy-to-make pantry staples.

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For an extensive list of the traditional foods you can make and purchase to stock your pantry, be sure to download my free 36-page Traditional Foods Pantry List. This comprehensive eBook is full of links to recipe videos, helpful articles, and more!

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Cream of Soup Mix

5 from 3 votes
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Yield: 3 cups
Learn How to Make Cream of Soup Mix, which is a Shelf Stable Pantry Staple. You can use this mix in any recipe that calls for a can of "cream of soup."


  • Quart-sized jar with lid
  • Food Safe Silica Gel Pack (optional)


  • 2 cups Dry milk powder Non-fat dry milk powder will have a 1 year shelf life. Full-fat dry milk powder will have a 6 month shelf life.
  • 3/4 cup Cornstarch
  • 1/4 cup Bouillon powder, preferably homemade
  • 1 tbsp. Fine ground salt Omit if using store-bought bouillon powder.
  • 2 tsp. Combination of dried herbs and/or spices, optional
  • Water


How to Make Cream of Soup Mix

  • Mix all ingredients, except water, together in a quart-sized jar, and shake well to mix thoroughly.
  • Add a food-safe silica gel pack to the jar, if using.
  • Put a lid on the jar and store it in your pantry.

How to Rehydrate Cream of Soup Mix to Make the Equivalent of 1 can of Cream of Soup

  • Add 1/3 cup of Cream of Soup Mix to a small saucepan.
  • Add 1 1/4 cups of water to the saucepan.
  • Bring mixture to a boil, stirring constantly.
  • Once the mixture has thickened, which will happen almost immediately once it comes up to a boil, it is ready to use in any recipe that calls for 1 can of cream of soup.



Find this recipe and video at https://marysnest.com/how-to-make-cream-of-soup-mix/
Copyright © 2020 Mary’s Nest, LLC, All Rights Reserved


Calories: 475kcal | Carbohydrates: 78g | Protein: 34g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 19mg | Sodium: 7911mg | Potassium: 1624mg | Fiber: 1g | Sugar: 48g | Vitamin A: 1895IU | Vitamin C: 6mg | Calcium: 1107mg | Iron: 2mg
Course: Pantry Staples
Cuisine: Americana
Calories: 475
Keyword: Cream of Soup Mix
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In my Cream of Soup recipe video, I show you how to keep moisture out of the jar in which you’re storing your mix using these handy Silica Gel Packets. And in my Prepper Pantry video series, I also talk about how you can add these packets to your 5 Gallon Storage Buckets to keep moisture from building up inside.

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  1. 5 stars
    Mary, where I live it’s just too hot and humid to store dry powders for any length of time before the solidify. Could you give me the breakdown for a just by the cream of soup by the can and I’ll be able to just mix exactly what I need when I need it. Love your videos and recipes. I am also a DON’T WASTE ANYTHING person, so appreciate finding a like soul.

    1. Thank you for the kind words! Let me do the math to figure out what one portion would be. BTW – do you ever use Silica Gel Packets in your dry mixes? They can really help to keep out moisture. Love, Mary

      1. 5 stars
        Have you broken down this recipe to ingred equal to one can of condensed soup yet? Looking for oxygen absorbers, The local silica gel packs come only repacked by a wholesaler, so they are just not effective to keep things dry.

  2. If I’m using the soup mix in a pressure cooker, slow cooker or in the oven, won’t it thicken on it’s own without having to bring to a boil first?

    1. Hi Darlyne,

      Thanks for your comment. I haven’t tried all the variations, but I have heard from others that using the soup mix in the appliances you mentioned might cause the mixture to curdle.

      However, if you decide to experiment and have success with those devices, let us know!

      Thanks for being a sweet friend!

      Love and God bless,

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