SOS Mix

from USU Extension Office

Recipe and cookbook found here.

2 cups powdered non-fat dry milk (non-instant like from the cannery - double if using instant)

3/4 cup cornstarch

1/4 cup instant chicken bouillon

2 Tbs. dried onion flakes

2 tsp. Italian Seasoning

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 cup of dry mix with 1 1/4 cups 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.

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

For Cream of Mushroom Soup: Use a small can of mushrooms - reserving drained liquid as part of your 1 1/4 cups liquid. Add some onion salt and 1-2 drops of Kitchen Bouquet if you have it.

For Cream of Celery Soup: Boil some sliced celery till tender and add to soup - save the cooking water for your 1 1/4 cups liquid. Add a pinch of celery seed.

For Cream of Chicken Soup: Mix as directed - may add onion salt.