Recipe: Soup Mix / Soup in a Mug (5)

DRY ONION SOUP MIX

7 oz beef bouillon granules
1/4 cup instant unsweetened tea powder
1/2 teaspoon Pepper
1 1/2 cups dry minced onion
1/4 cup onion powder
1/4 cup parsley flakes
1/8 cup onion salt
2-4 tablespoons nutritional yeast
1-2 teaspoons ground celery seed
1-2 tablespoons sugar

Combine in order listed, mix very well but do not use blender. Keep the mixture in an airtight container such as a zippered plastic baggie with the air pressed out. Makes 2 cups. 1/4 cup mix equals 1 envelope commercial soup mix.
TO USE: Soup-1 tablespoon mix to 1 cup boiling water. Stir well until powder is dissolved.

VARIATIONS
Mushroom: 1 teaspoon dried mushroom powder
Chicken: Use chicken bouillon
Vegetable: Use vegetable bouillon

CUP OF VEGETABLE NOODLE SOUP

1/3 cup vegetable flakes** (dried tomatoes, celery, onion, zucchini, onion, peas, broccoli and carrots)
1 tablespoon cracked wheat (bulger
1 tablespoon thin spaghetti, broken up
1/4 teaspoon dried parsley
1/4 teaspoon dried sweet basil
pinch garlic powder
pinch onion powder
salt and pepper to taste

Make vegetable flakes by putting dried vegetable mix in a blender and pulsing until smaller than pea-sized).
Combine in order listed, mix very well but do not use blender. Divide the mixture into 2 airtight containers such as zippered plastic baggies with the air pressed out. Makes two 1/4 cup = 2 servings of commercial soup mix.
Place dried ingredients in a preheated thermos or other covered container. Pour 1 cup boiling water over dry ingredients.

INSTANT SOUP MIX (CUP OF SOUP)
3 tablespoons split peas,small lentils, or bean flour
OR
8 tablespoons any bulk instant bean/pea flakes
2 tablespoons fine bulger OR cracked wheat or instant rice
1/4 cups dry vegetable flakes**
1 tablespoon unhulled sesame seeds
1 tablespoon sunflower seeds
2 tablespoons nutritional yeast
1/2 teaspoon Salt

Crush seeds and peas to a fine powder in blender, add rest of inngredients and pulse till mixed. Store airtight. Shake to redistribute ingredients each time you remove a serving.

SOUP:
1 1/2 tablespoons soup powder
1 cup boiling water
Combine soup powder and boiling water in a covered container. Let stand several minutes before eating.

INSTANT POTATO SOUP POWDER

1/4 cup (about 2 ounces) chicken bouillon granules
3 cups instant mashed potato flakes, packed
2 tablespoons instant minced onions
3 tablespoons dried green onions
1 teaspoon white pepper
1 tablespoon parsley flakes
1/2 tablespoon dill weed
1/2 teaspoon thyme
1 cup instant milk powder
1 teaspoon curry powder (OPTIONAL)

**Bulk dry vegetable blends: Avoid those with corn or potato chunks, they don't rehydrate instantly. Dried "Salad sprinkle" with greens and sesame seeds is a nice addition or variation. Try dried tomato broth or cream soup powder.

Make up small batches until you get a good idea of how long they will stay 'fresh'.

SIMPLE INSTANT SOUP

Thin Soup:
2 tablespoons white bean flour
1 cup of liquid*

Medium-thick Soup:
3 tablespoons white bean flour
1 cup of liquid*

*hot water flavored with 1 teaspoon meat-based or vegetable boullion/stock cube per cup of water
Whisk. Cook and stir 3 minutes.