MAKE YOUR OWN SOUP MIXES
Classic Cream Soup Mix -- See the Recipe
Great BEAN Soup Herb Mix -- Either use canned beans or soak your beans overnight and then add the herb mix and simmer until beans are tender. If you choose you can add vegetables or meat of your choice.
For 1 quart of soup, combine ½ cup dried parsley, ¼ cup + 2 tablespoons dried summer savory, ¼ cup cumin seeds, 2 tablespoons EACH fennel seeds, caraway seeds, dill seeds, cracked coriander seeds, sweet basil and dried chervil, 1 tablespoon EACH celery seeds, dried thyme (lemon thyme, if available), sage, oregano, rosemary, lavender, sweet marjoram, ½ to 1 teaspoon cayenne pepper. This mix can be kept in a glass jar until ready to use or package up and give as a gift.
Classic Onion Soup Mix -- Just like Lipton's -- Use to make Soup or famous "ONION DIP" -- Combine ¾ cup dried minced onion, 1/3 cup beef bouillon granules, ¼ cup onion powder, ¼ teaspoon sugar, ¼ teaspoon celery seed. Store in an airtight container in a cool dry place for up to 1 year.
Yield: 4 batches (20 tablespoons total).
To Prepare Onion Soup -- In a saucepan, combine 4 cups water and 5 tablespoons mix. Bring to a boil over medium high heat, stirring occasionally. Reduce heat, simmer, uncovered for 10 minutes. Makes 3 servings.
To Prepare Onion Dip -- In a bowl, combine 2 cups sour cream and 5 tablespoons mix; mix well. Refrigerate for at least 2 hours. Serve with chips, vegetables or crackers.
Roasted Potatoes: In a bowl, toss 6 medium potatoes, cut into ½" cubes and 1/3 cup oil. Sprinkle with 5 tablespoons onions soup mix; toss to coat. Transfer to an ungreased 15" x 10" x 1" baking pan. Bake, uncovered, at 450° for 35 to 45 minutes or until tender, stirring occasionally.
Yield: 6 servings
CHICKEN RICE SOUP MIX
2 cups uncooked long grain brown rice (or white rice if you prefer)
½ cup chicken bouillon granules
4 teaspoons dried tarragon
4 teaspoons dried parsley flakes
1 teaspoon white pepper
In a bowl, combine the ingredients. Cover and store in a cool dry place for up to 6 months.
Yield: 4 batches (about 2-2/3 cups).
To Prepare Soup: In a saucepan, bring 3 cups of water, 1 tablespoon butter or margarine and 2/3 cup soup mix to a boil. Reduce heat; cover and simmer for 30 to 35 minutes or until the rise is tender.
Yield: 2 to 3 servings per batch.
