Cream of Soup Mix

by Merissa on December 1, 2010

in Make Your Own

When I look at a can of any kind  of "Cream of...." soup mix at the store all I see is MSG, MSG, MSG. And then I look down and see the price and think, "Why do I really need this?" and I end up leaving the store without my canned soup and make something different for supper. I know that you can buy kinds without MSG but they are so much more expensive and when you are on a budget it's hard to fit that price into your weekly food limit. This recipe mix is so easy to make and easy to store so you don't have to make it every time you need a "Cream of..." soup mix. I made up a batch today to add to my Chicken Pot Pie I'm making for supper later.
(adapted from The Complete Tightwad Gazette)

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What you need:

  • 2 c. dry milk
  • 2 1/2 c. flour
  • 1/4 c. chicken bouillon powder(I used THIS)
  • 2 T. dried onion flakes
Mix all the ingredients together well. I used my own dried onions for the mix.

That's it! When you want to make up a liquid batch just mix 1/2 c. of the mix with 1 1/4 c. water. You should be able to substitute it in any recipe needing cream of chicken soup mix. To use it in place of cream of mushroom just add some mushrooms to whatever dish you are making along with the liquid mix.

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{ 40 comments… read them below or add one }

1 Anonymous December 2, 2010 at 4:43 am

Great idea!


2 Bonnie December 2, 2010 at 1:38 pm

Thanks so much for a simple way to make this and cheap!!! You have a very lovley day!


3 Kasee July 22, 2011 at 6:12 pm

Terriffic! I made a batch and love it! But I have a question: How do I use this mix in a recipe that calls for Cream of Soup UNDILUTED?


4 Merissa July 22, 2011 at 7:32 pm

Hmmm, good question. Maybe just add just enough milk or water to make it into a paste.


5 Julie September 18, 2011 at 11:57 am

i was so excited to see this MSG free option!!!! BUT then looking at the boullion that you use- the first ingredient is Maltodextrin- guess what that is…….processed free glutamic acid in other words MSG!!! not to mention the next couple ingredients later – natural flavor again another form of MGS.
I am still on the search for finding substitutions for this horrible neurotoxin. Will keep searching maybe we can help each other – just wanted to let you know the correct information!! ;-)


6 Deb February 9, 2013 at 7:57 am

If you’re obsessed with reading labels, then you’ve probably come across the ingredient maltodextrin. Sounds like some type of sugar, but is it safe to eat? It’ll settle your mind to know that this common additive is an easily digestible carbohydrate made from rice, corn, or potato starch (celiacs beware — it can also be derived from barley or wheat). It’s made by cooking down the starch, and then acid and/or enzymes break the starch down even further.


7 Merissa February 9, 2013 at 11:43 am

Maltodextrin and natural flavors aren’t ALWAYS a code for MSG. They can be sometimes. I trust Azure that they would not carry and item with questionable ingredients, they have always been excellent about verifying their sources.


8 Beth August 18, 2014 at 8:34 am

Maltodextrin may not always be code for MSG, but Torula yeast and yeast extract are. Check out the chart on Don’t normally make comments, but you seem to want to be careful about what you are eating. The industry has been really sneaky about hiding the fact they are still using MSG. So much so that even many health food stores don’t realize what is on their shelves.


9 sharon Neri February 20, 2013 at 10:53 am

I go to Kroges and get a Broth base & Seasoning they have Chicken and Beef No MSG and has sea salt made by ORRINGTON FARMS hope this helps it will make 56 cups and is a powder I love it ,,, Sharon Neri


10 sharon Neri February 20, 2013 at 10:55 am

That is Krogers Market they have a ton of Organic food at this super market


11 Connie November 16, 2011 at 10:51 am

You just made my day! It’s been raining and was getting ready to head to store. My 15yr old daughter is totally hooked on Cream of Chicken soup! Now I can make my own and save money. Oh yea and the kido will be happy


12 amanda December 11, 2011 at 1:30 pm

Is tht self rising flour or all purpose?


13 Merissa December 11, 2011 at 2:06 pm

Just regular All Purpose Flour.


14 amanda December 11, 2011 at 5:20 pm

Okay Thx


15 Nicole June 10, 2012 at 2:24 am

Thank you. always need cream of mushroom soup and never have it on hand. Plus with me trying to more from scratch big help!


16 Eileen July 9, 2012 at 9:55 pm

Thank you, thank you, thank you….. it’s been impossible to find a cream of recipe ..and it’s storable…. I love your website!!!!


17 irene Tucker July 17, 2012 at 10:16 pm

excited about getting your newsletter


18 Ruth August 1, 2012 at 10:18 pm

I dry the stalks of mushrooms, and intend to add to this mix when i make it so that I have cream of mushroom soup mix…


19 Juli January 28, 2013 at 12:57 pm

Hi, I made this with mushroom bouillon I found at an international store. Each cube was about .25cents, and I used about 4 of them instead(they’re big) of the 1/4 cup chicken bouillon. Then, it was so popular, I just made another batch and I used veggie bouillon, mushroom bouillon, and chicken bouillon. I also ran the mix through a hand sieve; quite tiresome, but it did help it to dissolve a little bit better. Thanks!


20 Teresa January 30, 2013 at 6:36 pm

I was going to try to make this mix, but read the comment above from Julie indicating that the bouillon powder you used in fact has MSG in it. Did you verify any of this with Azure Standard? Is this true? Thanks for any help. Love your site!


21 Merissa January 30, 2013 at 8:02 pm

I used the chicken broth mix from Azure not bullion and I didn’t verify with Azure but I’m not sure why how rigorously they screen their products/brands that they would allow anything with MSG. Of course I could be wrong.


22 Laura Krumm June 1, 2013 at 10:41 am

Can i use whole wheat flour for this?


23 Merissa June 1, 2013 at 11:57 am

It may change the flavor slightly but it should work.


24 mary June 10, 2013 at 1:25 pm

Do we need to cook this or just mix and it will thicken? Not cooking will be a great time saver. I have one that I have to cook until thick but it doesn’t have flour in it.


25 Merissa June 10, 2013 at 1:56 pm

I think you will probably have to cook this to make it thicken although you shouldn’t have to cook it for very long.


26 Heather January 25, 2014 at 2:58 am

Any suggestions if you live in an area where you cannot purchase Dry Milk? Just leave it out and use milk to mix it????


27 Merissa January 25, 2014 at 6:01 am

Yes, I would just add it in later. Have you checked a local health foods or bulk foods store for dry milk? Sometimes they can have it. I believe you can order it from Amazon as well.


28 Alexandra S. January 27, 2014 at 8:32 pm

Any suggestions on a gluten free flour to use, my all purpose flours had either xantham gum or other stuff mixed in. I love the idea of drying the mushroom stems and putting them in. I usually freeze my mushroom stems for vegetable broth but will try this. I also found you can make broth and dehydrate it and pulse it into a power to have your own powder and you know what was in it.


29 Merissa January 28, 2014 at 7:51 am

I think pretty much any plain gluten free flour (such as rice, coconut, ect) would work in this mixture.


30 Jessica February 14, 2014 at 9:19 am

This is great! How long will it store?


31 Merissa February 14, 2014 at 1:47 pm

It should store for at least several months, longer if you keep it in the frige.


32 Lisa March 6, 2014 at 6:05 pm

For those that were worried about the bouillon, you could always leave that out and mix it with homemade chicken broth instead of water.


33 Aurelie Higgins July 15, 2014 at 8:56 am

Just to clarify…the recipe says 1 1/4 cup of water. The jar in the picture says 1/2mix +1/4 water. I assume the recipe is the correct amount. Can you check for me. Thanks. Aurelie


34 Merissa July 16, 2014 at 8:51 am

It’s 1 1/4 cups of water with 1/2 cup of mix. My jar actually says that but the 1 is tiny! :)


35 Alissa August 31, 2014 at 10:48 am

Did you realize that the first ingredient on the chicken bullion powder you use is maltodextrin? According to all the reading I have done, maltodextrin is just another name for msg. Sometimes companies will say there is no msg when there is msg, just a different kind. If this brand is an exception, and the maltodextrin doesn’t equate to msg, I would be very interested in knowing because I have looked all over for chicken bullion without any form of msg and haven’t had any luck! It’s such a common ingredient too, so I would like to find a healthy alternative to making my own from chicken bones. Thanks!


36 Sue November 15, 2014 at 11:47 pm

By “dry milk”, do you mean powdered milk? I can’t believe that there is a
a grocery store that doesn’t carry that! When using this in a casserole, do you cook the powder and water and then add it to your other ingredients? This will save me a lot of money! Thanks for sharing.


37 Connie H. January 15, 2015 at 1:45 pm

Let me make sure I get this straight. A mix of your recipe equals 1 can of CONDENSED cream of ____ soup?


38 Merissa January 15, 2015 at 4:45 pm

That’s the way we’ve always used this recipe, yes.


39 Diana January 27, 2015 at 12:49 pm

Our family has some yummy recipes that call for cream soups. I avoid making them because of the sodium. This is a great idea. Looking forward to trying it.


40 megan reiling February 13, 2015 at 3:11 pm

Anyone ever tried this with whole wheat flour?? I know baking with it is different…..wondering if I can use it instead of bleached white??


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