Homemade Condensed Soup Mix keeps in the pantry for up to a year and each batch makes the equivalent of 9 cans of condensed soup. Perfect for crock pot cooking.
For the Dry Mix:
- 2 cups instant non-fat dry milk
- 3/4 cups cornstarch
- 1/8 cup dried minced onions
- 1/8 cup dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
Added to the crock pot recipe individually:
- 1-1/2 tsp chicken, beef, mushroom, garlic, OR vegetable bouillon [See Notes 1,2]
- Prepare the dry mix: Mix all dry mix ingredients together and store in an airtight (mason) jar or lock and lock sealed plastic container.
- To reconstitute (equal to one 10.5-ounce can of condensed cream soup): combine 1/3 cup of the dry mix, 1-1/2 tsps bouillon flavor of choice, and 1 1/2 cups water to your crock pot recipe in place of EACH of the canned soups used in the recipe. If your recipe calls for more than 1 can of condensed soup, you will repeat step 2 for as many cans as the recipe calls for.
- Let it boil: Because this mix uses cornstarch, it must come to a boil to active the starch as a thickener. My crock pot gets extremely hot even on low and boils but you may do a test run to make sure your crock pot heats high enough to thicken the gravy mix. If not, you can also transfer it to the stove and bring it to a boil to thinken.
- I use the brand Better than Bouillon which has many flavors to choose from including garlic but it is a paste rather than a granule. Because of this, I leave the bouillon out of my base mixture and add it to the crock pot individually (using it per the package instructions) since the brand I use is a paste.
- As a mushroom soup replacement, I also chop up about 8 baby bella or button mushrooms and add them tothe crock stock. If you cannot find mushroom bouillon, you can replace it with vegetable bouillon.
- This recipe is easily doubled.
Keywords: Homemade Condensed Soup Mix, homemade, easy, quick, crock pot, MSG free, family budget recipe.