DIY Cream of Mushroom Soup Mix (2024)

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: