After going through so many cans of cream of soups and not knowing what is in them or how they are processed and spending more money over and over again, I was inspired by Pinterest to make my own in a powder form. Saves money and time! Win!
This batch makes 27, yes TWENTY-SEVEN, 10.5 oz cans of cream of soup! Now, let’s do the math. A can of 98% Fat Free Cream of Mushroom Soup is $1.50 per can. That’s $40.50 for 27 cans! All the ingredients needed to make your own S.O.S. Mix would be 21.49! (and several of those ingredients would last long enough to make a few batches… Saving you more money!) That’s a total of $19.01 in savings when you make your own. Woo Hoo! Who wouldn’t want to save that kind of money!
Combine all ingredients in a bowl a mix well. Place in an air-tight jar/container or zip-lock plastic bag. It does NOT need to be refrigerated. Equal to 27 (10.75 oz) cans of cream soup.
To substitute for 1 can of cream soup
Combine 1/3 cup of dry mix with 1 1/4 cups of cold water. Whisk until well blended. Cook and stir on stove top or in microwave until thickened. Add thickened mixture to casseroles as you would a can of soup.
I did not add any chicken bouillon to mine like I have seen others do because I want to have one batch that I can make cream of mushroom, chicken, and celery when needed. So, to this mixture I would do the following:
For Cream-of Chicken Soup: use 1 ¼ cups chicken broth instead of water or 1/4 cup instant chicken bouillon
For Cream-of Mushroom Soup: use water; add ¼ cup diced, cooked mushrooms to soup after it thickens
For Cream-of Celery Soup: use water, add ¼ cup diced, cooked celery to the soup after it thickens or add a dash of celery seed to the mixture while it’s cooking.
(They even have a cream of shrimp that you could substitute too. I’m sure taking some cooked shrimp and chopping them and adding it to the S.O.S. Mix would work just fine.)
I hope you enjoy! Thanks for stopping by and saving a few bucks with me!
Edit:: I will begin to use half the Italian seasoning this recipe calls for. Some recipes it tends to be a bit too strong.