Soup Or Sauce Mix --- *SOS (Peggy)

Busy cooks are always looking for shortcuts in meal preparation. Making and using Soup or Sauce(SOS) mix from food kept on hand can provide many opportunities for such shortcuts. By using SOS many basic dishes become quicker and easier to make as well as more flavorful.

Things to know
* SOS mix can be used in a variety of recipes such as soup, gravies, creamed
vegetables, skilet meals, and casseroles.
* SOS mix can be substituted for a can of cream soup in any recipe.
* SOS mix saves time if you plan munus.
* SOS mix is fat free.
* SOS mix save money. Making mix from ingredients kept on hand is less expensive
than buying a commercial mix in the store.

The Mix
Ingredients:
2 c powdered non-fat dry milk
3/4 c cornstarch
1/4 c instant chicken bouillon
2 T dried onion flakes
2 t Italian Seasoning
Direcions:
Combine all ingredients in a re-closeable plastic bag,
mixing well.

Yield: Equal to 9 cans of cream soup

To substitute for 1 can of cream soup:
1. combine 1/3 c of dry mix with 1 1/4 c of cold water.
2. cook and stir on stove top or in microwave until thickened
3. add thickened mixture to casseroles as you would a
can of soup.

Storage
Store in closed plastic bag or air-tight container until
ready to use. It does not have to be refrigerated.


Potato Soup
Ingredients:
1/3 c *SOS
1 1/4 c cold water
1 c cooked potato cubes
Directions:
Combine SOS mix with water. Cook and stir on stove top or in microwave until
thickened. Add potato cubes. Opt. you may add celery and grated carrots while
cooking potatoes.

Broccoli Cheese Soup
Ingredients:
1/3 c *SOS
1 1/4 c cold water
1/3 c fresh or frozen broccoli
1 c cheese, grated
Directions:
Combine SOS mix and broccoli with water. Cook and stir on stove top or in
microwave until thickened. Add grated cheese and mix until well blended.

Chicken Stuffing Casserole

















1 box stove top stuffing
1/3 c SOS
1 1/4 c cold water
1-2 c cooked cubed chicken
Make stuffing as directed on box. Mix and cook SOS and water til thickened.
Layer stuffing and chicken in casserole dish and top with prepared SOS mix.
Bake uncovered 15-20 min

Taco Soup (Reba)

1 lb hamburger (browned with onion)
1 Onion
1 can corn
1 can black beans
1 can pinto beans
1 can kidney beans
1 can garbanzo beans
1 quart of tomatoes or 2-15 oz cans of tomatoes
1 pkg of taco seasoning (or 1/4 cup of taco seasoning)

Cook in crockpot 4-6 hrs on high or can cook on stove for 20-30 minutes
serve with grated cheese, chips, sour cream (one or all)

You do not have to use all these kinds of beans if you don't like them!

Tomato Soup (Kris)

14 Quarts tomatos, washed, cored and quartered
7 Large onions
Whole stalk celery chopped
14 sprigs parsley
3 bay leaves

Put all in large kettle and cook til veggies are tender. Run through victorio strainer. Put puree back in kettle. Make a paste with 14 TBS flour, 14 TBS butter, 3TBS salt, add 2cs hot puree. Whisk well and pour into rest of puree. Cook till thick, Bottle and pressure at 11 lbs. for 15 min

Michelle’s Baked Potato Soup (Mary)

4 large baking potatoes

2/3 cup butter

2/3 cup all-purpose flour

3/4 tsp. salt

1/4 tsp. white pepper

6 cups milk

1 cup (8 oz.) sour cream

1/4 cup thinly sliced green onions

10 bacon strips cooked & crumbled

(I normally cook a whole package and cut the bacon with kitchen scissors)

Bake potatoes at 350° for 65-75 minutes or until tender; cool completely. Peel and cube potatoes.

In a large saucepan, melt butter; stir in flour, salt, and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese.(yields 10 servings)

Bacon Potato Soup (Joycelyn)

6-7 medium potatoes peeled and diced
1/2 lb raw bacon ,diced
1 jumbo onion , diced
1 quart milk
1 quart water
2 Tablespoons chicken base
1 teaspoon salt
1 teaspoon black pepper
3/4 cup margarine (about)
2 Tablespoons dry parsley
1 cup whipping cream
In a large pan with water bring potatoes to a boil.
In a large heavy pot saute bacon, onions, and celery over medium heat until celery is tender.Drain grease and return bacon, onions, and celery to pot.
Add milk, water, chicken base, salt and pepper. Heat over medium high heat until very hot but do not let soup boil.
In a heavy large saucepan over low heat, melt margarine. Stir in flour to make a roux. Mix well and let bubble, stirring 1 minute. (If desired, a larger amount of roux can be made to produce a thicker soup.)Gradually add roux to soup, stirring constantly.
Continue to cook, stirring, until thick and creamy. Drain cooked potatoes and mash slightly. Stir in cream and parsley.

Vichyssoise Soup (Carolyn)

3/4 lb leeks washed, sliced thin & lengthwise
1 medium onion
2 T butter
2 large potatoes peeled & diced (used Yellow Gold)
3 cups chicken stock made from scratch
salt to taste (none)
2 cups light cream (half & half)
dash of Tabasco (left out)
1 cup plain yogurt
Sauté leek and onion, do not brown. Add potatoes & stock cook about 30 minutes. Cool. Pour in blender with cream. Chill, add yogurt before serving & garnish.

Cream Shrimp and Peas Soup (Carolyn)

1 can Cream of Shrimp soup
1 can milk
1-2 T butter
1/4 cup flour
3/4 to 1 lb. Shrimp
2 cups frozen peas
Melt butter, add flour and then milk. Cook over low heat until thickens then add soup mix, shrimp and thawed peas. Serve with crackers, toast or in bread bowls.

Broccoli Soup (Gail)

1 cube butter
2/3 -3/4 c flour
1 quart chicken stock
1 quart milk
2-3 cup chopped broccoli
2 cup cheese shredded
(I used mix of Monterrey Jack, Cheddar & Swiss)
salt & pepper
Make roux out of butter and flour
Add liquids- thicken
Add broccoli- mix in
Add Cheese - mix in
salt and pepper to taste