Total Time
Prep 2 mins
Cook 0 mins

This is a real money saver!!! I noticed a recipe Cream of Something and then found 20 other variations on the same thing. This is my variation. If you compare mine to all the others you will notice I leave out the bouillon and herbs. This is so you can flavor it at time of use with the herbs and bouillon flavors that compliment your recipe. I also prefer to use the Better than Bouillon in a jar (or other brands) as the first ingredient is always whatever the flavor is...beef, chicken, lobster, mushroom, etc.


  1. Mix well and store in an air tight container.
  2. When you need a cream of soup, for the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water.
  3. Add bouillon of choice or other flavoring -- If something like celery, saute it in butter first then add. Cheddar add 1/2 cup cheese and tsp dry mustard and replace water with milk. Other bases, sauté and spice as desired.
  4. Salt and pepper if needed.
  5. Cook until thick.