Cream of Mushroom Soup Pantry Mix - No Salt

I've come across numerous imitation and replica recipes for homemade cream of mushroom soup, but when I tried this particular one, I genuinely enjoyed it. It’s packed with flavor, and I appreciate being able to adjust the salt to my liking. By drying the mushrooms myself, I saved a significant amount of money. I love having this pantry staple available for casseroles and various other meals.

Ingredients:

3/4 cup all-purpose flour (or gluten-free flour blend for GF version)

1/2 cup nonfat dry milk powder

2 tablespoons cornstarch (for extra thickening)

1/4 cup dried mushroom powder (made from ground dried mushrooms)

1 tablespoon vegetable bouillon powder

1 teaspoon onion powder

3/4 teaspoon garlic powder

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried thyme (enhances mushroom flavor)

1/4 teaspoon dried parsley (optional, for subtle herbiness)

¼ cup freeze-dried mushrooms, finely chopped (optional)

Directions:

In a medium bowl, whisk together the flour, dry milk powder, cornstarch, mushroom powder, vegetable bouillon powder, onion powder, garlic powder, kosher salt, black pepper, thyme, and optional parsley and freeze-dried mushrooms (if using) until evenly mixed.

Transfer to an airtight container or resealable bag. Store in a cool, dry pantry for up to 6 months. For extended storage (up to 1 year), vacuum-seal or freeze to preserve flavor.

Label with the date and reconstitution instructions (below).

Yield: Makes about 1¼ cups of dry mix, enough for two 10.5-ounce cans’ worth of condensed soup (each “can” uses ~⅔ cup dry mix).

To make the equivalent of a 10.5-ounce can (1¼ cups of condensed soup), you will need the following ingredients:

2/3 cup of dry mix (ensure to stir well before measuring to distribute evenly).

1 1/4 cups water (or low-sodium vegetable broth for richer flavor)

2 tablespoons unsalted butter or olive oil

In a medium saucepan, melt the butter (or heat oil) over medium heat.

Stir in 2/3 cup of the dry mix and cook, whisking constantly, for 1-2 minutes to form a roux (should resemble wet sand).

Gradually whisk in 1 1/4

cups water (or broth), adding slowly to prevent lumps.

Bring to a gentle boil over medium heat, whisking frequently. Simmer for 3-4 minutes until thickened to a condensed soup consistency (coats the back of a spoon).

Optional: Strain through a fine mesh strainer for a smoother texture, especially if using freeze-dried mushrooms.