Homemade Cream of “Anything” Soup Base

This quick and easy homemade cream soup base is delicious, shelf stable, and so tasty! Best of all, it’s free from any weird artificial ingredients! 

 

 

If you’re anything like me, you try to cook delicious, healthy food for your family. Unfortunately, most of the time that means finding homemade swaps for store bought items. One of the easiest swaps to make is this homemade cream soup base. It’s shelf stable, so you can keep it in your pantry for months (or even years) and use it whenever a recipe calls for a cream soup (i.e. cream of mushroom, cream of celery, cream of chicken).   

 

Ingredients

 

All you need to make your own cream soup base is powdered milk, cornstarch (consider using organic corn starch if you want to avoid GMO corn), bouillon powder (you can use any kind–beef, chicken vegetable, etc.–but I like to use chicken), dried onion flakes, dried parsley, dried basil, black pepper.    

 

Instructions

 

To make the soup base mix all the ingredients together and store in an air-tight jar. I like to tape the instructions to make the soup on the jar so it’s handy when I’m ready to use it. 

 

When you’re ready to turn the base into actual soup, mix ⅓ cup of the soup mix with 1 cup of a broth of your choice (I generally use chicken broth) and 1 tablespoon of butter in a saucepan. Heat on medium heat until thickened. 

 

 

This will make the equivalent of 1 can of cream soup. 

 

 

Love, 

     this Mama