Homemade Cream of Style Soup Mix - Substitute

READY IN: 15mins
Recipe by Redneck Epicurean

I found this in one of the magazines I subscribe to, Cooking for Two. There are several other mixes like this here at Zaar, but this one has several other ingredients and is much more and I like it. The variations are posted below.

Top Review by Mommaofmany

Wonderful! Here's how I adjusted it. I prefer not to use powdered milk as it is a source of glutamate (MSG), which my husband and one son are sensitive to. So, I left that out, and replaced the instant mashed potatoes with the same measurement of freshly ground whole wheat flour. I store the mix in the freezer to ensure the flour doesn't go rancid. When preparing, use half water and half milk for the liquid, or even all milk for a richer taste. I also add a couple of Tbsps of butter to the liquid and prepare it on the stovetop rather than in the microwave.

Ingredients Nutrition


  1. Combine all ingredients in an airtight container. Store in a cool dry place for up to a year.
  2. To use: for one can condensed cream of chicken soup, heat 1 1/3 cups water and 6 tablespoons of mix in a microwave safe bowl. Heat on high for 3-5 minutes or until thick and bubbly whisking occasionally.
  3. For mushroom soup, add 1/2 to 1 cup sautéed sliced mushrooms.
  4. For celery soup, add 1 sautéed chopped celery rib or 1/4 teaspoons celery salt.
  5. For 1/2 a can, divide measurements in half. This comes in handy when making half a recipe.

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