Homemade Cream of 'Whatever' Soup

Expats, this is for you! There have been several recipes I've had to pass over because I don't have access to cream of ____ soup. I've tried other homemade versions that didn't seem to work as well. This one is full of flavor and thickened right up to the consistency of condensed soup. Because it is so full of flavor, use caution when adding spices to your recipe. Be sure to check and then add more to your liking. If you want the mushroom, celery, chicken etc., add the cooked version of your choosing to the soup. I didn't miss the little mushrooms.

Homemade Cream of 'Whatever' Soup

Yields about two cups of dry mix (about 6 cans)


  • 1 cup (125 g) nonfat powdered milk
  • 3/4 cup (113 g) cornstarch
  • 1/4 cup (60 g) bouillon (whatever kind you like: chicken, beef, or veggie. Mash up cubes.)
  • 4 Tablespoons (60 mL) dried minced onion
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon pepper


Combine all the ingredients well and store in an airtight container.

To make the equivalent of one can of condensed soup: combine 1/3 cup of dry mix and 1 1/4 cup of water in a small saucepan. Cook until thick (only takes a couple of minutes and the soup will thicker further upon standing).

From 1orangegiraffe.blogspot.com

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