Make your own Soup Mix

Why make it homemade?

Well - not only is it cheaper, but it is healthier as well.

None of us need to keep eating pre-packaged, chemically processed and preservative-loaded foods.  We can take a few minutes out of each day and try to live a healthier life style.

It just takes a minute or two to whip this up; store tightly in your pantry and you'll be all set.

HOMEMADE CREAM SOUP DRY MIX

Using a quart jar, combine and whisk well:

2 cups instant non-fat powdered milk mix

3/4 cup cornstarch

1/4 cup chicken bouillon granules

2 tablespoons dehydrated chopped onion

1 teaspoon dried basil

1 teaspoon dried thyme

1/2 teaspoon ground black pepper

Store in your pantry or a cool, dry place; any airtight container may be used if you do not have a quart jar.

This recipe yields 3 cups dry mix or 9 cans of creamed soup reconstituted.

To Reconstitute Cream Soup Mix

Combine 1/3 cup dry mix and 1 1/4 cups water. Heat over medium heat until thickened.

VARIATIONS:

CREAM OF MUSHROOM SOUP: Add reconstituted and sautéed freeze dried mushroom pieces.

CREAM OF CELERY SOUP: Add reconstituted and sautéed freeze dried celery.

CREAM OF BROCCOLI SOUP: Add reconstituted and sautéed freeze dried broccoli.

Beefy Onion Soup Mix  

1 1/2 cups freeze dried onion

2/3 cup beef bouillon granules

2/3 cup onion powder—(do not use onion salt)

1/2 teaspoon sugar

Mix all ingredients together and store in an airtight container. This recipe makes approximately 3 cups mix.  I use 4 or 5 tablespoons when a recipe calls for one envelope mix.

For variations, add any Thrive vegetable powder that is left in the bottom of your #10 can, or add some chopped up freeze dried mushrooms to your mix. (Just remember to add a little more water to your recipe for reconstitution.)