Skip the canned stuff and whip up your own creamy soup base in minutes—no mystery ingredients, no last-minute grocery runs. This homemade mix is perfect for quick casseroles, comforting sauces, or any recipe that calls for a can of cream of chicken or mushroom soup.Just mix up the dry ingredients and store in a quart-size mason jar. When you're ready to use it, it's as easy as melt, mix, and simmer.
To make the equivalent of 1 can of cream soup:Melt 1 tablespoon of butter in a small saucepan.Add 1/3 cup of the dry soup mix and stir over medium heat for about 1 minute.Slowly whisk in 1 cup of cold water (or milk for a richer flavor).Bring to a gentle boil, then reduce to a simmer. Stir frequently for 5–7 minutes until thickened.Let it cool for a few minutes before using it in your favorite recipe—just like you would a store-bought can.Notes:If you're using non-fat powdered milk, your mix will last about 1 year.With full-fat powdered milk, aim to use it within 6 months for best quality.