Dry soup mixes are a great addition to the hiker’s pantry, for making backpacker recipes quickly.
Cream of Mushroom dry soup is quite hard to find commercially outside of Asian grocery stores, but is very easy to make a large batch at home. Store in a glass mason jar to keep fresh for your trips. This batch makes 4 serving worth and lasts a very long time. See here on how to dehydrate mushrooms at home easily.
You can use either vegetable or chicken broth powder in the recipe. I don’t suggest beef, it can be overwhelming in this recipe. To make the recipe very low sodium, leave the sea salt out, and use it to taste, if desired.
Dry Cream of Mushroom Soup Mix
Ingredients:
- 1 cup dry milk
- 6 Tbsp cornstarch or tapioca starch/flour
- ¼ cup dehydrated mushrooms, crumbled
- 2 Tbsp lower sodium broth mix (that is 6 packets of it)
- 1 Tbsp dried parsley
- 1 tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried basil
- ½ tsp fine sea salt
- ¼ tsp ground black pepper
Directions:
Mix dry ingredients together. Store in an airtight container, such as a mason jar, shake before using.
Makes about 20 Tablespoons, or 4 batches worth.
To make soup, add 5 Tablespoons mix to 1 cup water, heat over a low flame till thickened, whisking preferably, constantly.
When a recipe on our site calls for dry cream of soup mix, you can use this in it, added as a powder to the other dry ingredients.
