Thursday, July 21, 2011

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.

Using a quart jar, combine and whisk well:
3/4 cup cornstarch
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.

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 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.) 

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