• Blend for smooth texture: Add all ingredients to a blender or food processor and pulse until finely combined. This helps ensure even distribution so every scoop has the same balance.

  Store: Transfer to a sealed jar. Keeps well in a cool, dry place for several months.

  Before using: Give the jar a good shake to re-mix any ingredients that may have settled.

To Use

• 1 “can” substitute: Whisk ⅓ cup dry mix with 1 ¼ cups broth (or broth + milk).

  Heat gently on the stovetop until thickened, or whisk into cold liquid when making casseroles that will bake and thicken in the oven.

Variations

Cream of Chicken

• Use chicken broth instead of plain broth.

  Stir in 1 teaspoon DIY Chicken Bouillon Powder to the finished soup for richer flavor.

  Optional: add ½–1 cup finely chopped cooked chicken if making as a standalone soup.

Cream of Mushroom

• Add ¼ cup mushroom powder (blended dried mushrooms) to the dry mix jar.

  Or stir in 1 cup finely chopped sautéed mushrooms when preparing.

Cream of Celery

• Increase celery flakes in the base mix to ¼ cup.

  For extra flavor, swap some of the kosher salt for celery salt.

  Optional: stir in ½ cup finely diced celery (sautéed) when preparing.