Backpacking · Homesteading · Prepping · Recipes

Pantry Staples: Dry Cream of Mushroom Soup Mix

Dry Cream of Mushroom Soup Mix


  • 1 cup dry milk
  • 6 Tbsp cornstarch
  • ¼ cup dried shiitake mushrooms, crumbled
  • 2 Tbsp veggie broth mix
  • 1 Tbsp dried parsley
  • 1 tsp dried onion powder
  • ½ tsp dried thyme
  • ½ tsp dried basil
  • ½ tsp fine sea salt
  • ¼ tsp ground black pepper


Mix dry ingredients together.

Makes about 20 Tablespoons, or 4 batches worth. Store in an airtight container, such as a mason jar, shake well before using.

To make soup:

Add 5 Tablespoons dry mix to 1 cup water, heat over low till thickened, whisking preferably, constantly.


For best results, look for dried mushrooms not imported from China. Any edible dried mushroom can be used, shiitake’s tend to be more affordable. White button mushrooms can be dehydrated easily at home, if you have a food dehydrator.