Mix dry ingredients and store in an airtight container.

To make soup: 1/3 cup dry mix to 1 1/4 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

1/2 cup mixed mushrooms optional, cream of mushroom soup

1/2 cup asparagus optional- cream of asparagus soup

1/2 cup broccoli optional- cream of broccoli soup

1/2 cup shredded cheddar cheese optional- cheese soup

1/2 cup celery optional- cream of celery soup

1/2 cup chicken optional- cream of chicken soup

1/2 cup diced potato optional- cream of potato soup

1/2 cup tomatoes optional- cream of tomato soup

1/2 cup shrimp optional- cream of shrimp soup