Dry Soup Mixes

Potato Soup Mix 1 ¾ cups instant mashed potato flakes 1 ½ cups dry milk powder 2 tablespoons chicken bouillon granules 2 teaspoons dried minced onion 1 teaspoon dried parsley ¼ teaspoon ground white pepper ¼ teaspoon dried thyme ⅛ teaspoon ground turmeric 1 ½ teaspoons seasoning salt Directions Combine potato flakes, dry milk, bouillon granules, onion, parsley, pepper, thyme, turmeric and seasoning salt in a bowl and stir to mix. Pour into a 1 quart jar. Attach the following instructions: To serve, place 1/2 cup soup mix in bowl. Stir in 1 cup boiling water until smooth. Broccoli Cheddar Soup Mix Ingredients 2 cups freeze-dried broccoli florets ½ cup dehydrated chopped onions ½ cup potato flakes for thickening (yes you can use instant mashed potatoes) ½ cup milk powder ¼ cup cheddar cheese powder 2 tablespoons cornstarch 2 tablespoons chicken bouillon granules or vegetable bouillon for vegetarian 1 teaspoon parsley flakes ¼ teaspoon garlic powder ¼ teaspoon black pepper Instructions Empty jar contents into a large saucepan. Add 6 cups of water and stir well. Bring to a boil, then reduce to simmer for 20–25 minutes, stirring occasionally until thickened and creamy. For extra richness, stir in ½ cup milk or cream just before serving. Notes Notes: Vegetarian option: Use vegetable bouillon instead of chicken. Add ½ cup freeze-dried corn or a sprinkle of cheddar before serving for more flavor. For a “Loaded Broccoli Cheddar,” add a handful of cooked bacon or crumbled ham once it’s done simmering. Shelf Life: Up to 12 months (longer if vacuum-sealed)