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Mix dry ingredients and store in an airtight container.
To make soup: ⅓ cup dry mix to 1 ¼ cup liquid (generally use chicken or vegetable broth for most except cream of mushroom which I use beef broth) in a saucepan and simmer to your desired thickness.For your add ins to make each type of soup½ cup mixed mushrooms optional, cream of mushroom soup½ cup asparagus optional- cream of asparagus soup½ cup broccoli optional- cream of broccoli soup½ cup shredded cheddar cheese optional- cheese soup½ cup celery optional- cream of celery soup½ cup chicken optional- cream of chicken soup½ cup diced potato optional- cream of potato soup½ cup tomatoes optional- cream of tomato soup½ cup shrimp optional- cream of shrimp soup