Recipe: Meat Soup Stock and Master Herb Seasoning Mix for Soup

MEAT SOUP STOCK

"Today, you have a couple of choices. You can buy meat- or poultry-flavored bouillon cubes, powdered beef, chicken, ham or other varieties of soup bases, or you can simmer your leftover poultry or meat remains in the following proportions to extend your own meals."

1 cup meat or poultry pieces
Meat bones or poultry bones or carcass
3 to 4 cups water
1 meat-flavored bouillon cube (or 1 teaspoon powdered soup base)
1 tablespoon Master Herb Seasoning Mix for Soup (recipe follows)
1 teaspoon onion powder
1/4 teaspoon garlic powder
Salt and pepper to taste

Place bones or carcass and meat or poultry pieces in kettle with 3-4 cups water. Add seasoning mix, onion and garlic powders and salt and pepper. Simmer approximately 4 hours or more.

Strain the soup stock. Serve as plain broth or add vegetables, noodles, dumplings, etc.

Shelf Life: Approx. 2 weeks in the refrigerator; 90 days in the freezer.

MASTER HERB SEASONING MIX FOR SOUP
Makes 11 to 12 tablespoons

"This herb blend combined with salt and pepper to taste and a small amount of onion and garlic will make a good base for a variety of main-dish soups."

8 tablespoons dried parsley
2 tablespoons dried chives
1 tablespoon plus 1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Mix together thoroughly. Store in jar or container labeled with name and date. Keep in a cool, dry place. Shelf Life: 1 year

Makes 4 cups soup (4 one-cup servings)
Source: Quick-Fix Healthy Mix: 225 Healthy and Affordable Mix Recipes to Stock Your Kitchen by Casey Kellar and Nicole Kellar