DIY Cream of Mushroom Soup Mix
Cream of Mushroom soup in a can is a staple of the American pantry. But what if you could create a much healthier version for your family that included ingredients you love?
This recipe will allow you to customize the soup mix for your family’s taste; make any amount you need, and will even let you have an Instant Soup version that you can quickly make and go!
DIY Cream of Mushroom Soup Mix
Create this shelf-staple pantry item without all the burdensome chemicals in the canned store-bought variety!
Ingredient Substitutions
- Flour: you can substitute with Wondra Quick Baking Flour to make this an “instant” soup to eat on the go and use as a cooking staple like cream of mushroom soup. Other substitutions suggested by readers are coconut flour and rice flour.
- Beef Bouillon: Many bouillons have a lot of salt, so leave the salt in your main recipe or use a no-salt bouillon like HerbOx Beef Bouillon.
- Vegetable Powder: Vegetable bouillon can replace this, or simply increase the beef bouillon a bit if you don’t have either.
- Mushrooms: You can definitely dehydrate your own mushrooms and use any blend you prefer. You can also use dried mushrooms you get from the store, or you can just use fresh when you make up the soup in the end.
- Heavy Cream Powder: use milk powder instead.
Darcy’s Tips
- Don’t use this as instant mushroom soup. The flour is uncooked, will taste raw, and poses a salmonella risk according to the safest food standards . Use it for cooking only unless you heat it up on the stovetop.
- This recipe is seasoned well enough to eat alone, but the optional ingredients are listed at the bottom, so you can choose your own ingredients!
Other Pantry Staple Ideas:
DIY Cream of Mushroom Soup Mix
Equipment
- 1 Bowl
- 1 Funnel
- 1 Quart Canning Jar
Ingredients
- 1 3/4 Cups All-purpose flour
- 2/3 Cup Dry milk
- 2/3 Cup Heavy cream powder
- 1.5 Tablespoons Beef bouillon
- 1.5 Tablespoons Vegetable powder
- 2 Tablespoons Onion powder
- 1 Cup Dried mushroom pieces
- 1.25 Cups Hot water
Optional Choices
- 1 Teaspoon Black pepper
- 2 Tablespoons Mushroom powder
- 1 Teaspoons Dried thyme
- 1 Teaspoon Dried Garlic
- 1 Teaspoon Dried parsley
Instructions
- Mix all dry ingredients and store in an airtight container.
To use:
- Mix 1/2 cup of Creamy Mushroom Soup Mix with 1.25 Cups of hot water
Darcy’s Tips
-
- Don’t use this as instant mushroom soup. The flour is uncooked, will taste raw, and poses a salmonella risk. Use it for cooking only unless you heat it up on the stovetop.
-
- This recipe is seasoned well enough to eat alone, but the optional ingredients are listed at the bottom so you can choose your own ingredients!
Ingredient Substitutions
-
- Flour: you can substitute with Wondra Quick Baking Flour to make this an “instant” soup to eat on the go and use as a cooking staple like cream of mushroom soup.
-
- Beef Bouillon: Many bouillons have a lot of salt, so leave the salt in your main recipe or use a no-salt bouillon like HerbOx Beef Bouillon.
-
- Vegetable Powder: Vegetable bouillon can replace this, or simply increase the beef bouillon a bit if you don’t have either.
- Mushrooms: You can definitely dehydrate your own mushrooms and use any blend you prefer. You can also use dried mushrooms you get from the store, or you can just use fresh when you make up the soup in the end.
Nutrition
Nutritional information is an estimation only. Nutrient information for dehydrated foods is based on fresh. Use 1/4 of the servicing size for the same nutrient information. Thus 1 Cup of fresh fruit has the same sugars as 1/4 dried.
©ThePurposefulPantry. Photographs and content are copyright protected. Sharing of this recipe’s link is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Thank you, Darcy, for having food storage recipes made from actual food storage! This looks soooooooo good and I can’t wait to make it.
Hope you enjoy it!
Do you have any suggestions for using different flours, other than wheat, for those that can’t/choose not to eat gluten and grains? Thanks for all you do!!
No because it’s something I know so little about, it would be wrong for me to make suggestions that could cause harm to folks.