cooking · Dinner · Gluten-Free · Preserving · Spice/Herb Mixes

Dry Cream of Mushroom Soup Mix

This dry mix can be use as a soup base, added to dry recipes and more. Have it on hand and never need to go to the store to buy the sad soup in a can….


Dry Cream of Mushroom Soup Mix


  • 1 cup dry milk
  • 6 Tbsp cornstarch
  • ¼ cup dried shiitake mushrooms, crumbled
  • 2 Tbsp veggie broth mix
  • 1 Tbsp dried parsley
  • 1 tsp dried onion powder
  • ½ tsp dried thyme
  • ½ tsp dried basil
  • ½ tsp fine sea salt
  • ¼ tsp ground black pepper


Mix dry ingredients together.

Makes about 20 Tablespoons, or 4 batches worth. Store in an airtight container, such as a mason jar, shake well before using.

To make soup:

Add 5 Tablespoons dry mix to 1 cup water, heat over low till thickened, whisking preferably, constantly.


For best results, look for dried mushrooms not imported from China. Any edible dried mushroom can be used, shiitake’s tend to be more affordable. White button mushrooms can be dehydrated easily at home, if you have a food dehydrator.

6 thoughts on “Dry Cream of Mushroom Soup Mix

  1. Do you think if dried celery were used in place of mushrooms it would be the same as the canned cream of celery soup?

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