Dry Cream Soup Mix Recipe - That's Nerdalicious

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The Magic of Dry Cream Soup Mix: A Pantry Staple

I remember my grandmother always having a jar of something labeled “Soup Base” tucked away in her pantry. As a kid, I didn’t quite understand what it was, but I knew that when that jar came out, comfort food wasn’t far behind. Whether it was stirred into a creamy casserole or transformed into a quick, warming soup on a chilly evening, that mysterious mix was a secret ingredient that made everything taste just a little bit better. Now, with my own family, I’ve rediscovered the convenience and versatility of this homemade dry cream soup mix, and I’m excited to share the recipe with you.

Recipe Overview: Dry Cream Soup Mix

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yields: Equivalent to 7 cans of condensed soup
Dietary Type: Low Sodium

Ingredients:

2 cups nonfat dry milk powder
¾ cup cornstarch
¼ cup sodium-free chicken flavor instant bouillon
2 tablespoons dried minced onion flakes
1 teaspoon dried thyme leaves
1 teaspoon dried basil leaves
½ teaspoon white pepper

Equipment Needed:

Large mixing bowl
Whisk
Airtight storage container

Instructions:

In a large mixing bowl, combine all of the ingredients: nonfat dry milk powder, cornstarch, sodium-free chicken flavor instant bouillon, dried minced onion flakes, dried thyme leaves, dried basil leaves, and white pepper.
Mix the ingredients thoroughly with a whisk until they are evenly distributed and there are no lumps. This ensures a consistent flavor in every batch.
Transfer the dry cream soup mix to a storage container with a tight-fitting lid. Make sure the lid is sealed tightly to prevent moisture from getting in and clumping the mixture.
Store the container in a cool, dry place, such as a pantry, for up to 6 months. Proper storage is essential to maintain the quality and flavor of the mix.
Before each use, stir or shake the container well to redistribute the ingredients, as they may settle over time.
To use the dry mix as a substitute for one can of condensed soup, mix ⅓ cup of the dry mix with 1 ¼ cups of water in a saucepan.
Cook the mixture over medium heat, stirring constantly with a whisk to prevent lumps from forming.
Continue to cook and stir until the mixture thickens to the consistency of condensed soup. This typically takes about 3-5 minutes.
For a quicker method, you can also use a microwave. In a large microwave-safe bowl, combine ⅓ cup of the dry mix with 1 ¼ cups of water.
Cook on high for 2-3 minutes, stopping to stir with a whisk every 30 seconds, until the mixture is thick and smooth. Be careful, as the mixture can get very hot and may bubble over.

Expert Tips & Tricks:

For a richer flavor, you can substitute half of the water with milk or broth when preparing the soup.
If you prefer a smoother texture, you can run the dry mix through a food processor before storing it. This will help to break down any larger pieces of dried onion and create a finer powder.
Adjust the seasonings to your liking. Feel free to add more or less of the herbs and spices to suit your personal taste. You can also experiment with other herbs, such as parsley or oregano.
If your soup turns out lumpy, you can use an immersion blender to smooth it out. Be careful when using an immersion blender with hot liquids.
Make a large batch of this mix and store it for future use. It’s a great way to save time and money, and it’s always good to have on hand for quick and easy meals.
To prevent sticking and burning, use a non-stick saucepan when cooking the soup on the stovetop.
For a vegetarian option, use vegetable bouillon instead of chicken bouillon.

Serving & Storage Suggestions:

This dry cream soup mix can be used in a variety of ways. It’s a great substitute for canned condensed soup in casseroles, sauces, and gravies. It can also be used to make a quick and easy cream soup by simply adding water and cooking until thickened.

Serving: Serve the prepared soup hot, garnished with fresh herbs, croutons, or a dollop of sour cream or yogurt. It’s also delicious served with a grilled cheese sandwich or a side salad.
Storage: Store the dry mix in an airtight container in a cool, dry place for up to 6 months. Once the soup has been prepared, it can be stored in the refrigerator for up to 3 days.
Reheating: To reheat the soup, simply warm it up in a saucepan over medium heat, stirring occasionally, or in the microwave. Add a little water or milk if the soup is too thick.
Freezing: Prepared soup can be frozen for up to 2 months. Thaw it in the refrigerator overnight before reheating. The texture may change slightly after freezing.

Nutritional Information:

(Estimated, per serving made with water)

Nutrient	Amount per Serving	% Daily Value
Calories	82.2
Calories from Fat	2
Total Fat	0.3 g	0%
Saturated Fat	0.2 g	0%
Cholesterol	6.9 mg	2%
Sodium	185 mg	7%
Total Carbohydrate	31.7 g	10%
Dietary Fiber	0.4 g	1%
Sugars	18.3 g
Protein	12.6 g	25%

Variations & Substitutions:

Cream of Mushroom Soup: Add ½ cup of dried sliced mushrooms to the dry mix.
Cream of Celery Soup: Add ¼ cup of dried celery flakes to the dry mix.
Dairy-Free Option: Use a dairy-free milk powder substitute, such as soy or almond milk powder, and a dairy-free bouillon.
Spicy Cream Soup: Add a pinch of red pepper flakes to the dry mix.
Hearty Vegetable Soup Base: Add dried carrots, peas, and green beans to the dry mix.
Herb Blends: Experiment with different herb combinations to customize the flavor profile. Try Italian seasoning, Herbes de Provence, or a blend of rosemary and sage.

FAQs (Frequently Asked Questions):

Q: Can I use regular bouillon instead of sodium-free?
A: Yes, you can use regular bouillon, but keep in mind that it will significantly increase the sodium content of the mix.

Q: How do I adjust the thickness of the soup?
A: To make a thicker soup, use a little less water. To make a thinner soup, use a little more water.

Q: Can I use this mix to make gravy?
A: Yes, you can use this mix to make gravy. Simply substitute the water with broth or pan drippings.

Q: Can I add other vegetables to the soup?
A: Absolutely! Feel free to add any vegetables you like, such as carrots, celery, onions, or potatoes.

Q: How do I know when the soup is thick enough?
A: The soup is thick enough when it coats the back of a spoon and leaves a clear line when you run your finger through it.

Final Thoughts:

This dry cream soup mix is a fantastic way to create healthier, lower-sodium versions of your favorite comfort food classics. It’s incredibly versatile, easy to make, and can be customized to suit your tastes. Give this recipe a try and rediscover the convenience and deliciousness of homemade soup. I encourage you to experiment with different flavor combinations and share your creations with friends and family. Pair a bowl of creamy homemade soup with a crusty loaf of bread and a simple salad for a satisfying and nourishing meal. Enjoy!