Cream soups are a common ingredient in so many recipes. In an effort to purchase fewer convenience food items, I started making my own mixes this past summer and haven't looked back. I came across this recipe to make a homemade version of my favorite cream soup and I knew I had to try it.
This homemade cream of soup base is perfect for casseroles, cream sauces and so much more. This recipe can easily be adapted to fit any recipe requiring a can of “cream of mushroom or cream of chicken soup. I normally double the recipe and store this mix in a quart-sized mason jar in my pantry. I have totally replaced all of my cans of cream of anything soup with this recipe because it is that good!
This soup mix is really simple to make, stores beautifully and tastes so much better than what you get from a can. I normally use cream of mushroom or cream of chicken, but you can also make cream of celery as well. Just substitute with dehydrated celery instead of mushrooms. It's as simple as that. I hope you'll give this recipe a try.
For any recipe that calls for one can of cream soup just add 1/3 of dry mix to 1 cup of water. Stir with a whisk. Several recipes online call for a ratio of 1/3 cup dry mix to 1 1/4 cups of water, but I have found that using just 1 cup of water works better and yields a thicker soup similar to store brand cream soups.
Bring mixture to a boil, reduce heat and lightly simmer over medium heat until thickened.
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That's it! Now you can use your homemade cream soup in any recipe that calls for one can cream of chicken or mushroom soup.
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