SOS Mix: DIY Cream of Anything Soup

February 5, 2016 30 Comments | Disclosure

Save all kinds of time, money, and lose the preservatives, by making your own condensed cream of anything soup mix. We call it, SOS Mix!  Mix the dry ingredients together.  Mix 1/3 cup of mix with 1-1/4 cups of cold water and cook until thick.  One recipe makes enough sauce to replace 9 (10.5-ounce) cans of soup and it’s gluten free and low-carb.  I think you will love having it on hand.  Be sure to scroll down to print a free pantry label.

Soup or Sauce SOS Mix

In the late 70’s and 80’s I used to get free calendars from our local  county extension office.  Also, Make-A-Mix, a master-mix book, was all the rage.  To save money and time we used to make mixes; cookie, cake, pie crust mix, and SOS Mix. We made it all from scratch.  My friends would meet in a garage and we would dry-pack can together.  It was kind of like groups that make freezer meals together now.  We had fun and accomplished much, making gourmet food storage!

I still like to make my own mixes.  I use cream of chicken soup the most, so I just load my food processor and mix up a batch using instant chicken bouillon granules.  You can do it by hand almost as easily, no need for any special equipment.   Next add it to an airtight jar, canister, or zip-top bag and attach the directions. Store it in the pantry.

Soup or Sauce SOS Mix

Here’s another way you can make SOS Mix.   Leave out the bouillon all together!  When you make up your mix, add 1/3 cup of mix and use 1-1/4 cups of homemade stock, any flavor, or use  something like Better Than Bouillon, as directed.  That way you can flavor it with whatever works best with what you are making, for example, vegetable, fish, beef, chicken, or pork dishes.

SOS Mix: DIY Cream of Anything Soup

Rating: 51

SOS Mix: DIY Cream of Anything Soup

Make quick work of casseroles, slow-cooker meals, and gravies with (soup or sauce) SOS Mix. It's convenient, inexpensive, and a snap to put together. It will save you money, shopping trips, and is a lot better for you!


  • 2 cups instant non-fat dry milk
  • 3/4 cup cornstarch
  • 1/4 cup instant granulated bouillon, (ie: beef, chicken, veggie)
  • 4 Tablespoons freeze dried minced onion
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon pepper


  1. Mix all ingredients together.
  2. For the equivalent of one (10.5-ounce) can of condensed cream soup, mix 1/3 cup dry soup mix with 1-1/4 cups cold water. Cook, stirring until thick.
  3. Store in an airtight container in pantry. Mix makes 9 (10.5-ounce) cans of soup.


Gluten free, low-carb, and to make it dairy free, use coconut milk powder.

Recipe Source: Conner, S.L.,& Conner, W.E. (1986) Homemade “cream” soup mix. In The new American diet (p. 261). New York, NY: Simon and Schuster.

Here’s a free printable with how to make SOS Mix you can attach to your container.  Hope you enjoy it! (Simply right click with your mouse to print.)


I wish I could share my worn out copy of Make-A-Mix with you!  It’s filled with ways to make home cooking, fast, easy, and creative.  Think of all the birthday and neighbor gifts you can whip up.  Best of all, you’ll make your mother very proud!

Make-A-Mix Cookbook


  1. Helen in Meridian says:

    I have both the Make- a- Mix, and Make- a -Mix 2. Mine are so old that they have the girls pictured on the front, and not that new looking cover you show. They were worth their weight in savings. Thank you for showing how to make dairy free and glouten free too, as well as low carb.

    • Thanks Helen, I have a copy of that first addition too. I’m pretty sure my SOS Mix was on a county extension calendar. I’m not exactly sure where I got it, but I believe the one in Make-A-Mix is a little different. It seems like everyone is dealing with some kind of food allergy and issue anymore and it’s nice to be able to still cook for them!

  2. Amazon has a variety of Make A Mix cookbooks is anyone is looking for one.

  3. Carolee says:

    Yea! I have been wanting to make my own cream soup mixes since I went gluten free! Thank you!!

    • Please let me know how you like it Carolee. Thanks!

    • Just be cautious with your bullion. Most are NOT gluten free. Herb ox is. I leave it out and just add a bit at cooking time. I use Better Than Bullion, which is a paste so cannot be used in dry mixes.

      • Yep! Renee answered below with how to accommodate that! 🙂 Thanks for the recommendation of Herb ox 🙂 It’s great to have a name of one that is!

  4. I am so excited for this! Seems more healthy, cost effective, and makes me feel like a better mom too. 😉 I’d love to see more things like this and have my pantry full of mixes!

    • Greatest, mixes are fab and less for sure. I’d love to share more!

      • I made Beef Stroganoff last night using this recipe and it was even more delicious using your SOS mix instead of the usual cream of mushroom soup! I was happy to find some gluten free beef bullion so my little guy could enjoy it as well. Thanks Renee!

  5. Michelle says:

    Has anyone tried this without the powdered milk and just added milk as a liquid at the end? I have coconut milk but have never seen powdered coconut milk. (maybe because I have never looked? 🙂

  6. Jane Burger says:

    I have used this replacement twice and I have a problem with little clumps remaining. I boiled the water first and then added the powder and whisked in. I ended up having to put it in the vitamix to work the little clumps out. Has anybody else had this problem. Am I doing something wrong?

    • Hi Jane,

      When you are cooking with cornstarch it’s important that you always add cold water. You stated that you are adding boiling water to the mix. Please try adding you SOS MIX to a saucepan. Next, add cold water slowly, whisking out the lumps as you go. When all the cold water is added, turn on the heat and continue whisking your sauce until it is thick. It should be smooth. Hope this helps!


      • Great tip Renee. I didn’t know that cornstartch should be mixed in cold water. Thank you!

      • Thanks — when I make gravy I mix cornstarch with cold water and ice cubes in a jar and shake to make sure all the lumps are out before I add to my hot liquid. That technique would probably work with the SOS Mix also. Thanks for the tip

  7. Do you make separate batches with different types of bouillon depending on what you need it for? For example, one with chicken, one with beef, one with vegetable….or do you just pick one and use it for anything you need it for? I apologize of that’s a dumb question lol.

  8. Hi Aimee,

    There are two ways to make this mix:

    You can make the basic mix with whatever flavor of bouillon that you have, chicken, beef, vegetable, seafood. You can make up as many batches as you would like to have and keep on hand.


    You can make the mix with everything but the bouillon. When you add the 1-1/4 cups of water to the mix, add the flavor of bouillon to the liquid you are adding to the dry mix. I keep chicken and beef Better Than Bouillon in my fridge and just add a teaspoon of which ever flavor I like to the water.

    Hope this answers your question. Happy Mixing!

  9. All bullions I’ve found have ingredients I can’t eat, like yeast extract, autolyzed yeast extract or other msg variants. Is there something I can use in place of bullion?

    • Hi Mary!
      This is what Renee (and we!) think:
      I’d suggest making good old-fashioned chicken or beef broth, any basic recipe. Cool the broth, remove any fat that hardens on the top and use the cold broth in place of cold water and bouillon. It’s pure without any of the additives you don’t want, inexpensive, and best of all nutritious!

  10. I just made this mix. Is the 4 Tablespoons of dried onion an error? I compared this recipe to others on the web and none of them had that much onion. I cut the dried onion back to 2 teaspoons.


  11. Hi! I was wondering if this works well in a slow cooker? I don’t like using cream of chicken soups because of msg and a lot of slow cooker recipes call for them. I would love to be able to replace it with this and have it still turn out great!

  12. Have you ever used used dried celery in the mix to make cream of celery soup? If so how much do you use?

Leave a Comment
Want to see your picture by your comment? Get your custom avatar by registering for free at Gravatar.