This Cream of Anything Soup mix fits perfectly into a flexible pantry system. One that works in apartments, RVs, and seasonal living situations. It’s designed for people who don’t have a homestead, deep freezers, or infinite storage, but do want real food that lasts and moves with life.
⬇️Pin This Recipe ⬇️
When my husband and I started living off-grid, we didn’t have refrigerator space for canned soups or room in the pantry for bulky cans. So, I started experimenting with making a dry “cream of anything” soup mix that I could whip up anytime… no preservatives, no mystery ingredients, and no heavy cans to carry.
When my husband and I started living off-grid, we didn’t have room in the pantry for bulky cans. So, I started experimenting with making a dry “cream of anything” soup mix that I could whip up anytime… no preservatives, no mystery ingredients, and no heavy cans to carry.
And honestly? I haven’t bought a can of soup since.
What is a Cream of Anything Soup Mix?
This is a simple dry base that can turn into cream of mushroom, cream of chicken, cream of broccoli, or just about any creamy soup you can think of.
It has all the dry ingredients you need. Just add water, broth, or milk and your fresh or cooked veggies to make a full soup.
Pro Tip: You can even dehydrate or freeze dry mushrooms and broccoli to make this recipe even more shelf stable. If you don’t have the equipment or the time to dry your own, you can buy freeze dried mushrooms here and Broccoli here. No additives or preservatives.
Why Make Your Own?
There are so many reasons to ditch canned soups and make your own mix.
Making this mix at home gives you control and flexibility. Fewer additives than canned soup and a dry mix that takes up far less space. One dry scoop equals the equivalent of a can, but without bulky storage. For mobile lifestyles or small kitchens without permanent setups, this is a pantry staple that makes sense
If you’re trying to build a practical, toxin-free food system for off-grid or tiny-space living, this mix is a game-changer. (You can grab my free Off-Grid Pantry Starter Checklist here. It walks you through exactly what dry goods to stock and how to store them for long-term use.)
How I Use It
This mix has become one of my pantry staples for everything from soups and casseroles to creamy sauces.
My favorite?
Homemade green bean casserole during the holidays. There’s something nostalgic about making a family favorite completely from scratch. No cans, no chemicals, and no last-minute grocery runs.
If you love recipes like this, you’ll also enjoy my [Homemade Garlic Powder Guide] and [How to Build an Off-Grid Pantry] posts. Both packed with simple, make-it-yourself staples.
Why This Fits a Mobile Pantry
This mix is ideal for people with limited freezer space, small cupboards, or changing homes. It’s lightweight, shelf-stable, and versatile. Use it in soups, casseroles, sauces, or as a homemade cream base whenever and however you need.
Storage and Shelf Life
Store your mix in a cool, dry, dark place. I use airtight glass jars (this one is my favorite) and add a small oxygen absorber (this is the one I use) to keep it fresh longer.
Stored properly, your mix should last up to 6 months. Perfect for long-term pantry storage or your next camping trip.
Ingredients
2 Cups Powdered Milk
3/4 Cup Cornstarch
1 Tsp Onion Powder
1 Tsp Garlic Powder
1/2 Tsp Dried Parsley
1/2 Tsp Dried Basil
1/4 Tsp Black Pepper
All of these can be found in my [Off-grid Shopping List] free to download
Directions
- Combine all ingredients in a large mixing bowl.
- Mix thoroughly until everything is well distributed.
- Store in an airtight container with an oxygen absorber
That’s it!
When you’re ready to cook, follow the directions below depending on the soup type:
Cream of Mushroom Soup: Mix 1/3 cup of mixture with 1 1/4 cup of water. Add 1/2 cup of cooked mushrooms (you can also use rehydrated mushrooms that were dehydrated or freeze dried) or 1/4 cup of mushroom powder. Whisk until smooth and bring to a boil while stirring consistently.
Cream of Chicken Soup: Add 1/3 of mixture to 1 1/4 cup of chicken broth. (I mix chicken bouillon with water for a shelf stable option or use homemade chicken broth depending on what I have available.) Whisk until smooth and bring to a boil while stirring consistently. I mix chicken bouillon with water or use homemade chicken broth depending on what I have available.
Cream of Broccoli Soup: Add 1/3 cup of mixture to 1 1/4 cup of water. Whisk until smooth. Add 1/2 cup of cooked broccoli. (you can also use rehydrated Broccoli that was freeze dried or dehydrated for a shelf stable option). Bring to a boil while stirring consistently.
Note:
- They are done when it gets to your desired consistency. If it is too runny, add more mixture. If it is too thick, add more water, milk or broth.
- Add salt or other seasonings as desired. This recipe is designed to have less sodium.
Common Questions:
Can I make it dairy-free or gluten-free?
Yes! Swap out the powdered milk for coconut milk powder or almond milk powder (Coconut Milk powder available here – Almond Milk available here). It’s already gluten-free.
How does it taste compared to canned versions?
Honestly, better. It’s fresher, creamier, and you can taste the herbs instead of preservatives.
Can I use this in casseroles or slow cooker recipes?
Absolutely! This is a 1:1 substitute for 10 oz canned cream soups.
Use ⅓ cup dry mix + 1¼ cup liquid per can of soup your recipe calls for.
How long does it take to make?
Just 5 minutes to mix and another 5 to heat. You can whip it up faster than driving to the store!
When This Recipe Makes Sense
- You live in an apartment, camper, or temporary housing
• You want pantry items you actually use
• You’re preparing food for later meals without bulky cans
• You want real, customizable ingredients over canned additives
Final Thoughts
Making your own soup base isn’t just about saving space or eating clean… it’s about freedom. You’ll never have to rely on store-bought cans again, and your meals will taste richer and more homemade.
If you’re building your off-grid pantry or looking for non-toxic, space-saving meal ideas, check out these next:
- The Ultimate Off-Grid Pantry Starter Guide (Free Download)
- Cast Iron Cooking & Care: The Ultimate Guide
- Country Gravy Recipe
- Baking Powder Recipe
You’ll be amazed how easy it is to create a kitchen that’s healthy, portable, and ready for adventure.
Want a pantry that works even when life changes? Grab my FREE Off-Grid Pantry Starter Guide. Practical, flexible pantry systems for real life.
Cream of Anything Soup
Cream of anything soup is a dry mix that can be made into Cream of Chicken Soup, Cream of Mushroom Soup, Cream of Broccoli Soup, etc. Which is why it is called Cream of "Anything" Soup.
Ingredients
- 2 Cups Powdered Milk
- 3/4 Cup Cornstarch or Arrow Root Powder
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1/2 Tsp Dried Parsley
- 1/2 Tsp Dried Basil
- 1/4 Tsp Black Pepper
Instructions
1. In a large mixing bowl, combine all the ingredients. Make sure all the ingredients are combined thoroughly.
2. Store the mixture in an airtight container in a cool, dark place. I like to put oxygen absorbers in my mix to help the mix stay fresh longer.
3. Follow the directions below for cooking instructions.
Cream of Mushroom Soup: Mix 1/3 cup of mixture with 1 1/4 cup of water. Add 1/2 cup of cooked mushrooms or 1/4 cup of mushroom powder. Whisk until smooth and bring to a boil while stirring consistently.
Cream of Chicken Soup: Add 1/3 of mixture to 1 1/4 cup of chicken broth. Whisk until smooth and bring to a boil while stirring consistently.
Cream of Broccoli Soup: Add 1/3 cup of mixture to 1 1/4 cup of water. Whisk until smooth. Add 1/2 cup of cooked broccoli. Bring to a boil while stirring consistently.
Notes
- They are done when it gets to your desired consistency. If it is too runny, add more mixture. If it is too thick, add more water, milk or broth.
- Add salt or other seasonings as desired. This recipe is designed to have less sodium.
- All the products I use and Recommend: HERE
If you want to stop buying boxed mixes altogether, I put all of my pantry replacements into one simple printable pack HERE.
If you liked this recipe, please rate this recipe on the recipe card and let us know what you made with it in the comments. We would love to hear how you enjoyed it.
Will have to try this!!!
I didn’t know it could be so easy. Thank you!
What a great idea to have a mix on hand!
First time to your web page, I ran out of baking powder this morning so I feel super blessed that, God guided me to your page. Do you have any recipes for sourdough bread. I’m a beginner and I’m also diabetic and I’m always looking recipes. Do you have any recipes for bone broth chicken or beef. It’s very hard to find in supermarkets these days.
Hi Jenny! I am so grateful to have you here ❤️ The baking powder is SUPER easy to make from home.
I do have a sourdough sandwich bread recipe that is my favorite to make but I have not put the recipe on my blog yet.. Recipe is 285g of water, 70g of active starter, 16g of honey, 12g of oil, Mix that together, then add 500g bread flour and 13g salt. Mix until combined. Let it rest for 30 minutes. Do 1 stretch and fold until it forms a ball and then let it double in size. Once its doubled, roll it into a log shape and put it in a bread load pan lined with parchment paper. Let it rise again until it has risen about 1 inch above the edge of the loaf pan. Bake at 375 Degrees for 40 minutes or until the top is golden brown. Cool on a cooling rack with a dish towel over top and the heat/moisture will soften the crust.
Bone broth is extremely hard to fine, especially ones that don’t have extra additives that don’t need to be there but it’s also simple to make. Add chicken or beef bones to a pot. Fill the pot with water so that all the bones are covered. I always add salt to the water so it doesn’t taste bland but you can put seasoning you like, I’ve also put vegetables in there to extract those nutrients too. You will want to bring the pot to a boil then turn it down to a soft boil or simmer for about 8 hours. You want to heat the bones up enough to get the cartilage from the bones to liquify. You have to add more water halfway through to keep all the bones under water. Once it’s done, pour it all through a fine mesh strainer so you have pure bone broth with no chunks. If you put it in the fridge, it should become a jelly like consistency. If it doesn’t then it wasn’t simmering long enough.
I hope this helps! When I get those recipes up on the blog, I’ll be sure to let you know. I hope you have a wonderful day and if you need anything else I’m always here to help.