Cream of Anything Soup: A Dry Mix Substitute That Will Transform Your Pantry

The first time I tasted “cream of” soup from scratch, it wasn’t cream of mushroom, chicken, or even tomato. It was cream of nettle – foraged from the wild edges of a friend’s garden and transformed into a velvety, vibrant green elixir. That experience shattered my preconceived notions about what a comforting bowl of soup could be. Before then, I’d only known the canned variety – convenient, yes, but often lacking in genuine flavor and freshness. That nettle soup sparked a passion in me to create homemade versions of pantry staples, starting with a versatile dry mix that can become any cream-of-soup your heart desires. This recipe is my attempt to bring that same magic of homemade goodness into your kitchen, minus the sting of the nettles.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: Varies (depending on liquid added)
• Dietary Type: Adaptable (Vegan, Gluten-Free, Dairy-Free options available)

Ingredients

• 2 cups powdered milk
• ¾ cup cornstarch
• 2 tablespoons dried onion, minced
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• ½ teaspoon pepper

Ingredient Notes:

• For a dairy-free/vegan option, substitute powdered milk with powdered coconut milk or a blend of powdered cashew and rice milk.
• Adjust herbs and spices to match your preferred soup flavor profile (e.g., add dried parsley for cream of celery).

Equipment Needed

• Jar with a tight-fitting lid
• Whisk
• Saucepan

Instructions

1. Combine Dry Ingredients: In a jar with a tight-fitting lid, add the powdered milk, cornstarch, dried onion, dried basil, dried thyme, and pepper.
2. Mix Thoroughly: Secure the lid tightly and shake the jar vigorously until all ingredients are evenly combined. This ensures a consistent flavor and prevents clumps.
3. Store the Mix: Store the dry mix on a shelf in a cool, dry place until ready to use. Properly stored, it should last for several months.
4. Prepare Your Soup Base: For a single serving of “cream of” soup, add ⅔ cup of the dry mix to 1 cup of your chosen broth.
5. Choose Your Broth:
   • For cream of chicken soup, use chicken broth.
   • For cream of beef soup, use beef broth.
   • For cream of vegetable soup, use vegetable broth.
   • For other flavors, customize your broth accordingly (mushroom broth, fish broth, etc.).
6. Whisk and Cook: In a saucepan, whisk the dry mix and broth together until smooth.
7. Simmer Until Thickened: Place the saucepan over medium heat and bring to a gentle simmer, stirring constantly. Continue to simmer for about 3-5 minutes, or until the soup has thickened to your desired consistency. Be patient and continue to whisk to prevent scorching.
8. Adjust Seasoning: Taste the soup and adjust seasoning as needed. Add salt, pepper, or any other desired herbs and spices to enhance the flavor.

Expert Tips & Tricks

• Bloom the Herbs: For a more intense flavor, bloom the dried herbs by gently toasting them in a dry pan for a minute or two before adding them to the mix. Be careful not to burn them.
• Prevent Lumps: To ensure a smooth soup, whisk the dry mix into a small amount of cold broth to form a slurry before adding the rest of the liquid. This helps prevent lumps from forming during cooking.
• Enrich the Flavor: For a richer, more decadent soup, stir in a tablespoon of butter, cream, or non-dairy alternative (such as coconut cream) at the end of cooking.
• Customize with Aromatics: Infuse your broth with additional aromatics like garlic, ginger, or lemongrass for a more complex flavor profile. Simmer the aromatics in the broth for 15-20 minutes before adding the dry mix, then strain them out.
• Make it a Meal: Add cooked vegetables (mushrooms, carrots, celery, etc.), shredded chicken, or other protein to the finished soup to create a heartier, more satisfying meal.
• Vegan Variation Enhancements: Enhance flavor with nutritional yeast or miso paste.
• Consider adding a bay leaf to the broth while simmering: Remove before serving.

Serving & Storage Suggestions

Serve your freshly made “cream of” soup hot, garnished with fresh herbs, a swirl of cream, or a sprinkle of croutons. This soup is delicious on its own as a light meal or as a side dish alongside a sandwich or salad.

• Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently over low heat on the stovetop, stirring occasionally, or in the microwave. You may need to add a splash of broth or water to thin it out if it has thickened too much during storage.
• Freezing: While not ideal (the texture can change), you can freeze leftover soup. Cool completely, then transfer to a freezer-safe container, leaving some headspace. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Note: Nutritional information will vary depending on the type of broth used and any additional ingredients added.

Nutrient	Amount per Serving (approximate)	% Daily Value (approximate)
Calories	200 kcal	10%
Total Fat	5g	8%
Saturated Fat	3g	15%
Cholesterol	15mg	5%
Sodium	Varies with broth	Varies with broth
Total Carbohydrate	25g	8%
Dietary Fiber	1g	4%
Sugars	10g	–
Protein	12g	24%

Variations & Substitutions

• Cream of Mushroom: Use mushroom broth and add sautéed mushrooms to the finished soup. A dash of sherry vinegar can also enhance the flavor.
• Cream of Tomato: Use tomato juice or broth and add a spoonful of tomato paste for a richer tomato flavor. A pinch of sugar can balance the acidity.
• Cream of Celery: Use vegetable broth and add finely diced celery to the finished soup. Celery seed can also enhance the flavor.
• Spicy Cream of Potato: Use vegetable or chicken broth and add roasted potatoes, blend, and add a pinch of cayenne pepper.
• Dairy-Free Delight: Substitute the powdered milk with powdered coconut milk and use vegetable broth for a completely dairy-free option.
• Gluten-Free Guarantee: This recipe is naturally gluten-free since it uses cornstarch as a thickener. However, always double-check the labels of your ingredients to ensure they are certified gluten-free if you have a severe allergy.
• Seasonal Soup: Adjust herbs depending on the season! Rosemary and sage for fall, dill and chives for spring.
• Cream of Broccoli: Add steamed broccoli florets when simmering!

FAQs (Frequently Asked Questions)

Q: How long does the dry mix last?
A: Properly stored in a cool, dry place, the dry mix can last for several months, typically 6-12 months.

Q: Can I use a different thickener instead of cornstarch?
A: Yes, you can use tapioca starch or arrowroot powder as a substitute for cornstarch. The thickening power may vary slightly, so adjust accordingly.

Q: Can I add salt to the dry mix?
A: It’s best to add salt when you’re preparing the soup, as the amount of salt needed will depend on the broth you’re using.

Q: Can I make a larger batch of soup at once?
A: Absolutely! Simply adjust the amount of dry mix and broth accordingly. For example, to make 4 servings, use 2 ⅔ cups of dry mix and 4 cups of broth.

Q: Why is my soup lumpy?
A: Lumpy soup is usually caused by the dry mix not being properly incorporated into the broth. Make sure to whisk the dry mix into a small amount of cold broth to form a slurry before adding the rest of the liquid, and whisk constantly while simmering.

Final Thoughts

This dry mix substitute for cream of anything soup is a fantastic way to reclaim control over your pantry and create comforting, customized soups with ease. It’s a blank canvas for your culinary creativity, allowing you to experiment with different broths, vegetables, and seasonings to create your perfect bowl. Don’t be afraid to play around with the recipe and make it your own. I encourage you to give it a try, share your creations, and let me know what delicious flavor combinations you discover! Perhaps your next soup will be a “cream of” dandelion concoction, inspired by the humble weeds in your garden. The possibilities are truly endless.