Cream of Mushroom Soup mix

Cream of Mushroom Soup Mix

Create a delicious DIY Cream of Mushroom Soup mix to use in any casserole to replace the chemical-laden store bought varieties.

Prep Time8minutes mins

Total Time8minutes mins

Course: Main Course, Preserved Food

 

Servings: 12 meals

Equipment

• 1 Bowl
• 1 Funnel
• 1 Quart Canning Jar

Ingredients

• 1 3/4 Cups 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 
• 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

Notes

• • 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!

This recipe makes approximately 1 quart size jar of soup mix.

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

Serving: 0.5cup