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 soup
½ cup mixed mushrooms optional, cream of mushroom soup
½ cup asparagus optional- cream of asparagus soup
½ cup broccoli optional- cream of broccoli soup
½ cup shredded cheddar cheese optional- cheese soup
½ cup celery optional- cream of celery soup
½ cup chicken optional- cream of chicken soup
½ cup diced potato optional- cream of potato soup
½ cup tomatoes optional- cream of tomato soup
½ cup shrimp optional- cream of shrimp soup
