Homemade Condensed Soup Mix

This homemade condensed soup mix is an easy pantry staple that replaces canned condensed soup in casseroles, slow cooker meals, and baked comfort foods. Make the dry mix once, store it, and use ⅓ cup mix + 1¼ cups water to replace one can of condensed soup whenever a recipe calls for it.

Course Soup

Cuisine American

Prep Time 5

Cook Time 1

Total Time 5

Servings servings

Calories 147

Author Ronda Eagle | Kitchen Dreaming

Ingredients

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]

Instructions

Combine all Dry Mix ingredients and store in an airtight jar or container.
To replace one 10.5-ounce can of condensed soup, whisk together 1/3 cup dry mix, 1 1/2 teaspoons bouillon, and 1 1/2 cups water (or broth).
This mixture becomes creamy condensed soup once cooked and must reach a boil to thicken properly due to the cornstarch.
For slow cooker or crockpot recipes, add the dry mix, bouillon, and water directly to the slow cooker with the remaining ingredients. If the mixture does not reach a boil, simmer it on the stovetop until thickened before adding it to your recipe.
For casseroles or oven-baked recipes, whisk the dry mix, bouillon, and water together until smooth, then stir into the casserole mixture before baking.
If the soup becomes too thick, add a splash of water, milk, or broth. If it is too thin, simmer a little longer.

Notes

This mix replaces cream-style condensed soups like cream of chicken, mushroom, or celery (depending on seasoning variations).
You can control salt by adjusting seasoning when cooking the soup.
For extra richness, replace part of the water with milk or broth.

Nutrition