Homemade Cream-Style Soup Mix Recipe

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This easy-to-make soup mix is great to have on hand for those nights when you need to whip up supper in a hurry. It's also a great substitute for canned cream soup in a recipe.
TOTAL TIME: Prep/Total Time: 5 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 5 min.
MAKES: 16 servings


  • 2 cups instant nonfat dry milk powder
  • 1/2 cup plus 2 tablespoons cornstarch
  • 1/2 cup mashed potato flakes
  • 1/4 cup chicken bouillon granules
  • 2 tablespoons dried vegetable flakes
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon white pepper
  • 1-1/3 cups water

Nutritional Facts

3 tablespoons: 87 calories, 0 fat (0 saturated fat), 3mg cholesterol, 742mg sodium, 15g carbohydrate (8g sugars, 0 fiber), 6g protein.


  1. In a food processor, combine all the ingredients; cover and process until vegetable flakes are finely chopped. Store in an airtight container in a cool dry place for up to 1 year. Yield: 3 cups.
  2. To prepare one batch of soup: In a microwave-safe bowl, whisk water and 6 tablespoons soup mix. Microwave, uncovered, on high for 2 to 2-1/2 minutes, whisking occasionally. Yield: 8 batches of soup.
Cream-Style Mushroom Soup: Add 1/4 to 1/2 cup sauteed sliced mushrooms to the cooked soup. Cream-Style Celery Soup: Add 1/8 teaspoon celery salt or one sauteed sliced or chopped celery rib to the cooked soup.
Originally published as Homemade Cream-Style Soup Mix in Cooking for One or Two Cookbook 2003, p75

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