This Healthy Homemade Condensed Soup Mix is the perfect substitute for your favorite dishes! Butter, flour, milk, broth, and spices. A simple swap to cut out over processed ingredients!
Cream of What?
Let me ask you a question.
Have you ever been reading through a recipe the same way someone excitedly cheers on their favorite sports team?
“Zucchini, check. Celery, check. Onion, cheeeeeeck…Flour, YES….Cream of Chicken Soup?! COME ON!”
Same, my friend. Same.
Nothing is worse than wanting to desperately make a recipe, whether new or a family favorite, that includes an ingredient you may not have in your pantry. But…why do we do this? Why do we rely on a canned, thick, processed, and for all intents and purposes CREEPY ingredient liked canned condensed soup?
I know, I know. Because Mom always made it that way.
And here’s no substitution.
And because, well… what else would you use?!
Homemade Condensed Soup Mix
That’s right! We’re making our own. And I don’t want to hear a peep from you until we’ve made the whole recipe. Am I clear?
Was that a good Mom voice? So commanding.
Here’s what you’ll need:
- All Purpose Flour
- Butter
- Broth (chicken or vegetable will do)
- Milk
- A few spices
You’ll add everything to a mason jar (although you can whisk in a bowl, but shaking it is more fun. 10/10 recommend finding a mason jar). And you’ll shake it.
That’s it, the end, fin. So simple, you guys! Add it to your favorite casserole, hotdish, bake, or whatever you call it. I use it in my Pumpkin Pot Pie recipe and it works like magic to thicken the mixture!
Let me know in the comments below what you think and which recipes you’ll try this in!
Homemade Condensed Soup Mix
Ingredients
- 3 1/2 Tbsp all purpose flour
- 1 Tbsp butter
- 1/2 cup chicken or vegetable broth
- 1/2 cup 2% milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp curry powder
Instructions
- Place all items in a mason jar, screw on the cap. Shake until smooth and use in recipes as you would a can of condensed soup.
God Bless you for this!! I have allergies to GMOs. The organic creamed soups are 4.00! This will change my life for the better!! I have been making my own cream of Mushroom for a couple years, but when I freeze it and thaw it gets very watery. Any suggestions for storing to make things faster?
Oh Linda, this comment made my day. I’m so happy to help! Do you use milk and stock in your version? I personally haven’t tried freezing this, but I can see how this would be convenient to have on hand in a pinch. Consider keeping a jar of the dried ingredients in your pantry so when you need a batch, you can scoop with ease and pour in your liquid. I’d love to know if you try this!