This mix will store well in a mason jar sealed tightly. (I keep a veggie, beef, and chicken stored on the counter.) You can thicken and use as a gravy mix or thin and use as a soup base.
1 cup dry milk powder
1 cup white rice flour (You could probably substitute cornstarch, but it may make it thicker.) I use the GF flour mix.
2 Tbls dried minced onions
1/2 teaspoon pepper
1/2 teaspoon salt
3 Tbs powdered soup base (boullion granules)
Combine all ingredients and mix well. Store in an airtight container on your pantry shelf. This mix is the equivalent of 8-9 cans of soup.
Cream of Chicken Soup: In a small saucepan, blend 3-4 Tablespoons of the base with 1/4 cup cold water. Add 1 cup hot or cold water (or chicken stock) and cook over medium heat, stirring until the soup thickens. Use 3 tablespoons for thin soup, 4 for thick soup.
Cream of mushroom soup: Follow the instructions for the Chicken soup, using the liquid from 1 4 ounce can of mushroom bits and pieces as part of the water (reserving the mushrooms). After the soup thickens, add the mushrooms.
Cream Soup Mix: (I haven’t tried this one) 2 cups dry milk 3/4 c. cornstarch 1/4 c. chicken or beef bouillon 1/2 tsp. crushed thyme ( opt.) 1.2 tsp. Basil 1.2 tsp dry parsley 1/4 tsp. granulated garlic 2 shakes of onion powder
mix and store in ziploc. To use: 1/3 c. dry mix , 1 c. water put in pan and heat till it thickens this will equal 1 can of cream soup....use in your recipes when it calls for a can of whatever.
Turkey Noodle Soup Mix: 1 cup uncooked fine GF egg noodles (bag separately) 1 1/2 tbls. Chicken bouillon (or beef) 1/2 tsp. ground black pepper 1/4 tsp. dried thyme (opt.) 1/8 tsp. celery seeds 1/8 tsp. garlic powder 1 bay leaf (opt.) Combine bouillon and spices into one bag then in the same bag put in your pre-bagged noodle bag so you have a bag within a bag...Note: I make up 6 at a time to have on hand for a quick dinner in a bag!! To Use: 8 cups water, 2-3 carrots diced, 2-3 stalks diced celery, 1/4 cup minced dry or fresh onion,2-3 cups diced chicken-turkey (or shredded beef if you did beef bouillon) you can even used canned chicken with the broth! Simmer till veggies are crisp , then add the egg noodles till they are tender.
Note: I use a thickening of 1/4 cup cornstarch plus 1/2 cup water which I stir and then put into the soup and thicken the broth...just a thought unless you like it thin...
Bean Bag Soup Mix: 1/3 cup dry black beans 1/3 cup navy beans 1/3 cup red kidney beans 1/3 cup pinto beans 1/3 cup split green peas Put all into a Ziploc then in another bag put this...
1/3 tsp. garlic powder 1/4 cup minced dry onion 1 tsp. Italian seasoning 3 tsp. beef bouillon Put this bag into the bean bag ( a bag within a bag) Note: Again I make up about 6 at a time to have on hand for a quickie dinner. To use: Take out your bean bag and soak beans overnight...Put drained beans into your crock pot or stockpot with 6 cups water and contents of your spice bag...Add 2-3 carrots diced, 2-3 celery diced 1 can drained tomato any favorite veggie ETC. Cook till beans are done...If you like, thicken with a bit of cornstarch. Note: If you drain juice this is good in a wrapped up tortilla too...and also with cornbread.
Homemade Onion Soup Mix 3/4 cup dry minced onion 1/3 cup beef bouillon powder 4 teaspoons onion powder 1/4 teaspoon crushed celery seed 1/4 teaspoon granulated sugar Combine all ingredients, mixing well. Store in an tight fitting container. About 5 tablespoons of mix are equal to a 1-1/4 ounce package.
Magic Soup Mix 4 C. instant dry milk powder 1/2 C. cornstarch 1 C. butter or Crisco Combine dry milk, flour or cornstarch, and butter or Crisco in a large bowl. Use 2 knives to cut butter into small bits until mixture resembles cornmeal. Keep mix in tightly covered container in refrigerator. Makes 5 cups Magic Cream Soups 4 C. water 2 C. Magic Soup Mix 1 bouillon cube or 1 tsp. bouillon granules Choose One of the following: *3 potatoes, cooked and chopped, + 1 T. chopped onion *1 pkg. chopped spinach, cooked
*1 pkg. chopped broccoli, cooked *1 can cream-style corn + 1 T. chopped onion Combine Magic Soup Mix, water and bouillon in a saucepan. Stir over medium heat until slightly thickened. Add one of the above vegetables and cook until heated through. Season to taste and serve. Serves 6
