Last year I did a video on one of my favorite kitchen staples - Dry Soup Mix. I love to keep this recipe mixed up in a jar in the fridge because it is so versatile and comes in very handy. Think of anything creamy that you serve in the kitchen, and this recipe is the perfect go-to replacement for the sauce part of your recipe.
This is the base for most of my Pot Pie recipes, but it also works great for: Potatoes Au Gratin, Scalloped Potatoes, creamy chicken casserole, tuna casserole, creamed chip beef on toast, sausage-gravy and biscuits, as well as creamy soups. I list a number of creamy soup options in the recipe/blog to stir your ideas. I have even known some to use it to make Alfredo sauce. Just add a little sour cream for richness, and cheese!
I invite you to mix up a jar of dry mix, store it in YOUR fridge, then imagine
Dry Soup Mix
2 Cups Dry Milk
1 Cup Flour
1 Tbsp Bullion of choice (Chicken, vegetable, or beef)
1 Cup butter, softened (or 1/3 Cup EVOO)
Mix dry ingredients together thoroughly. Cut in butter or oil until well mixed. Place in a jar or container in the refrigerator – labelled. Store for up to 3 months in the refrigerator.
Eliason, Karine, et al. “More Make-a-Mix Cookery.” Amazon, H.P. Books, 1980, www.amazon.com/Make-Mix-Cookery-Make-Mixes/dp/0895860074.
I had several families ask if there is an alternative to making such a large batch of soup mix. Concern was expressed about the shelf storage in the fridge being only 3 months. For this, I have three suggestions:
a) PLEASE look at where you are already using creamy sauces, and try this mix in place of your regular sauce. If you get used to using it, you will use it more quickly. This is why so many ideas are included in this recipe page - to spark your imagination!
b) Feel free to split the mix into storage containers, and freeze it. Freezing it can help you increase your shelf life - stored in the freezer, this mix can last up to one year. Please remember things like power outages or defrosting your freezer may decrease the time you can store.
c) OR Cut the recipe in half to start with. Making it smaller will help you use it faster.
Hope these ideas help!
2 ½ Cup broth or water, boiling
2 Tbsp Dry Creamy Soup Mix mixed into ¼ Cup water, add to boiling liquid, and stir.
Bring to rolling boil, and boil to thickened. Reduce heat to low, add 1 Cup milk, if desired.
Heat through and add your favorite veggies or use to make a pot pie.
This base recipe may be used to create various types of creamy soups.
Cream of Asparagus – add 1 Cup of frozen asparagus to the finished cooked soup
Cream of Broccoli and cheese – add 1 Cup frozen broccoli to the cooked soup.
Cream of Mushroom – this soup is best when you add a bit of powdered,
dried mushrooms to the dry mix, then dried mushroom chunks to the soup (add a bit more liquid to the soup).
Creamy Potato Soup – add 1-2 Cups cooked potatoes to the cooked soup.
Creamy Corn Chowder – add 1-2 Cups frozen corn to the cooked soup.
For these soups, you can easily use dehydrated or freeze-dried vegetables in place of frozen. Either re-hydrate first or add additional liquid to the soup and allow them to re-hydrate as they cook and absorb liquid. They are better in the soups if they are
Pot Pie Filling
Make the basic recipe above. Add mixed vegetables of your choice. A bag of mixed frozen veggies is quick and easy. Add diced meat of choice, too, if desired. Pour into your prepared crust, top with second crust, and bake as usual.
Potatoes Au Gratin or Scalloped
Use this mix to make the base for your scalloped potatoes or Au Gratin potatoes.
Base recipe also great for making Creamed Chip Beef on Toast
Creamy Tomato Soup
1 – 28 oz can of crushed tomatoes, pureed
1 ½ to 2 Cups water or broth
Add these to a pot and mix well. Bring this to a boil over medium-high heat. Add 1-2 Tbsp sugar to taste. Take 2 Tbsp of dry Creamy Soup Mix and add into ½ Cup water. Mix well. Add to the hot soup in the pot and whisk well. Allow to boil and thicken. Turn off heat and stir until boiling stops. Gently stir in 1 Cup milk. If necessary, gently reheat to heat through.
For a Casserole
If using this mix in a recipe where you would normally use creamy canned soup, you can easily substitute the prepared creamy soup, and then just reduce the amount of liquid. This may take a little bit of practice to get your casserole the way you like it, but it is well worth it.
Judith has over 30 years experience in food storage, herbs, essential oils, and prepping. She was a captain in the USAF-AUX, FEMA trained, Community Emergency Response Team member and NRA marksmanship award recipient. She shares her experiences with her readers offering tips and recipes.
The information shared is our personal opinion and should NEVER be considered a substitute for professional medical, nutritional, or other expert advice. Information contained is not for the purposes of diagnosing, or treating any disease or medical condition. Any endorsement of products should not be considered an un-biased review since we are paid and compensated when you purchase products from this site.