Dry Cream Of Mushroom Soup Mix Recipe

If you’ve ever been in a pinch, needing a quick and easy dish to whip up that’s both comforting and flavorful, then dry cream of mushroom soup mix could be a game-changer in your kitchen. It’s one of those pantry staples that’s as versatile as it is practical. Whether you’re looking to make a batch of creamy soup or to use it as an ingredient for casseroles, sauces, or other dishes, having your own homemade dry mix on hand can save you time and add a touch of homemade goodness to your meals. What’s even better? You get to control the quality and flavor, making it way tastier and healthier than store-bought versions, which can often be full of preservatives and excess sodium.

So, let’s dive deep into how to make this wonderful dry cream of mushroom soup mix yourself. It’s straightforward, affordable, and the kind of recipe that will make you feel like a kitchen pro.

Making your own dry cream of mushroom soup mix is a surprisingly simple process, but the results are just as satisfying as a homemade creamy soup from scratch. This recipe uses pantry staples and mushrooms as the main flavor base, blending together to create a mixture that’s rich and versatile.

Here’s a step-by-step guide for how to prepare your very own dry mix. It’s perfect to store for long-term use or to share with others who might appreciate a ready-to-go homemade soup starter.

Ingredients Needed

Before we get cooking, let’s gather the essentials. These ingredients form the backbone of your dry soup mix:

Dried mushrooms (such as porcini, shiitake, or button mushrooms) – About 1 cup of dried mushrooms; these give the soup that earthy, umami-rich depth of flavor.
All-purpose flour – Around ½ cup; this will help thicken the soup and give it that creamy texture.
Powdered milk or dry cream – 1 cup of powdered milk or dry cream will add a creamy consistency to the mix when you rehydrate it.
Chicken or vegetable bouillon powder – 2 tablespoons; this adds savory flavor to the mix without the need for any added liquid in the dry version.
Onion powder – 1 tablespoon for that classic savory undertone.
Garlic powder – 1 teaspoon for a bit of aromatic punch.
Black pepper – ½ teaspoon, adjusted to taste.
Salt – ½ teaspoon (optional, depending on your bouillon’s salt content).

Cooking Instructions

Here’s how to make the dry cream of mushroom soup mix from scratch:

Prepare the Dried Mushrooms: Start by crushing or grinding the dried mushrooms into smaller pieces. A food processor works best for this, but you can also use a mortar and pestle or a ziplock bag and rolling pin if you don’t have one. Aim for a coarse texture that will still hold some chunkiness, but it should be powdery enough to blend well with the other ingredients.
Combine the Ingredients: In a large bowl, combine the crushed dried mushrooms with the flour, powdered milk (or dry cream), bouillon powder, onion powder, garlic powder, black pepper, and salt. Mix everything together thoroughly to ensure that all the ingredients are evenly distributed.
Store: Once your mix is fully blended, transfer it to an airtight container or a resealable plastic bag. You want to store it in a cool, dry place. This mix can be kept for up to six months, so don’t be afraid to make a big batch.
To Make Soup: When you’re ready to use the dry mix, simply add 1/3 cup of the mix to 1 cup of water or broth, stir well, and heat over medium heat until the mixture thickens and turns creamy. Taste and adjust the seasoning as needed, adding extra salt, pepper, or herbs for a more customized flavor.

Ingredient Insights

Dried Mushrooms: The dried mushrooms are the real star of this mix. Their concentrated flavor gives the soup its depth and umami. Dried mushrooms are an excellent pantry staple since they last much longer than fresh ones, and when rehydrated, they add incredible flavor to broths, sauces, and soups.
Powdered Milk or Dry Cream: Using powdered milk or dry cream in your mix allows you to get that rich, creamy consistency without having to rely on refrigeration. Powdered milk also means you’re getting that comforting, full-bodied texture, which is essential for any good cream of mushroom soup.
Bouillon Powder: Bouillon cubes or powder are often used in soups for an instant boost of savory flavor. If you prefer to avoid bouillon, feel free to substitute with homemade stock or broth, though this would require more careful seasoning adjustments when you make the soup.
Flour: Flour is the thickening agent here, helping to bind everything together and ensure a creamy consistency once it’s rehydrated. It also prevents the mix from being too thin or watery when it’s turned into a soup.

Expert Tips

Rehydrate the Mushrooms Properly: Make sure to let your dried mushrooms soak in warm water for 15 to 20 minutes before using them in your soup. This rehydration step ensures that the mushrooms will be soft and full of flavor when they’re incorporated into the soup.
Balance the Salt: If you’re using a salty bouillon or stock, you might not need extra salt in your mix. Taste-test as you go to avoid over-seasoning.
Flavor Boosters: Add a splash of white wine or a dash of fresh thyme to the soup once it’s made for an extra layer of flavor. You can also sauté the rehydrated mushrooms with a bit of butter for a more decadent finish.
Make it Vegan: For a vegan version of this soup, swap the powdered milk for a plant-based milk powder, use vegetable bouillon, and ensure your mushrooms are free from any non-vegan additives.

Recipe Variations

The beauty of this recipe is how easy it is to tweak and make your own. Here are a few variations you could try:

Add Herbs: You can add dried herbs like thyme, rosemary, or parsley to your dry mix for a more herbal flavor. This is especially good if you plan to use the soup mix in savory casseroles.
Spicy Mushroom Soup: If you enjoy a bit of heat, try adding cayenne pepper or smoked paprika to your mix. These spices will add a smoky kick that pairs wonderfully with the umami of the mushrooms.
Cheese Lovers: If you’re craving a cheesy twist, add ¼ cup of grated Parmesan to the dry mix. When you make the soup, the Parmesan will melt in, creating a richer, more decadent flavor.
Creamy Mushroom with Coconut Milk: For a dairy-free or tropical-inspired variation, use coconut milk powder instead of powdered milk. This will give you a silky texture and a slightly sweet, exotic flavor.

Final Words

Homemade dry cream of mushroom soup mix isn’t just for soups; it can also be a fantastic base for a variety of other recipes. The beauty of having this mix on hand is that you can use it as an ingredient in casseroles, sauces, dips, or even as a creamy base for pasta dishes. The possibilities are endless, and knowing you made it yourself from scratch just makes it that much more satisfying. It’s easy to make, keeps for months, and adds a homemade touch to your meals.

Dry Cream Of Mushroom Soup Mix Recipe