I’m one of those people who loves cooking. I love cooking with recipes that call for cans of soup because they seem to make the recipes quicker and easier. However, I hate how expensive soup is now. I can remember a time when soup was 50 cents per can. Now you’re lucky to find it on sale for a dollar a can. So, when I ran across a recipe that allows me to make cream of anything soup for just a few cents. I was excited.

You can use this mix, along with a little water, as a substitute for any cream of (chicken, celery, mushroom…) soup. This might take you a little more time than opening a can and dumping it into whatever you’re making, but it is worth it. This mix is also healthier than buying the soup, as it contains far less sodium and preservatives.

Easy Cream of Anything Soup Mix

2 cups powdered milk

3/4 cup cornstarch

1/4 cup chicken or beef bouillon cubes

2 tablespoons onion flakes

2 teaspoons Italian seasoning

Unwrap and process bouillon cubes in a food processor, or unwrap the cubes and put them in a Ziploc bag and then smash them until they are just crumbles. Now pour the bouillon crumbles, cornstarch, powdered milk, onion flakes, and Italian seasoning into a large bowl, and then stir until combined. Store mix in a Ziploc bag or an airtight jar.

To use the mix, put 1/3 cup of mix and 1 1/4 cup cold water into a saucepan and heat on the stove over medium heat until thick, being sure to stir constantly. Substitute this for one 9 ounce can of cream of anything soup.

Joy Larson is a mother of four boys, graduate of the University of Montana, animal lover and writer.