Condensed Cream Soups Dry Pantry or Travel Packs


Easy Dry Soup Mixes for Pantry Storage or On-the-Go


With your new pantry staple, SOS Master Mix, today we will show you how to make 21 different condensed dry soups, just as you would find on your grocery shelves with already familiar brands like Knorr®, Bear Creek Country Kitchens®, and Lipton®.

We have supplied the links for products we use as well as links to instructions for making your dried foods. We have also included a printable PDF file for you with the Ingredient Charts as well as the SOS Master Mix recipe.

In this Article:
• What You are Making
• Dietary Substitutions for Ingredients
• Important Considerations for Pantry/Travel Packs
• Preparing a Pantry/Travel Pack (Recipe)
• To Make Any Condensed Cream Soup
• Creamed Soup Flavors Chart


What You are Making

These are all recipes for the condensed (thickened) versions of the creamed soups in a dry mix that is shelf stable, just as you would buy in the stores. A great way to keep “cans” at-the-ready for your cooking is to make a quadruple batch and bag each “can” serving. When you need a “can” of condensed soup, pull out a bag or jar and you are good to go! I highly recommend purchasing butter powder to make these soups a true just-add-water meal or, if you wish, you can just leave the butter out of the soup entirely. It will not have the richness you have come to expect from your soups though. The choice is yours!

These are truly a win for backpackers, preppers, homesteaders, campers, dorm students, travelers, and anyone with a shortage of time and/or space. The preparation of these Pantry/Travel Packs means you just add water, and eat! To make a soup of these recipes, you will have to add further liquid to the mixture. Add 1 cup of liquid (milk, water, or a combination). Add any additional seasonings you like to your tastes.

I have worked on these recipes to make them more flavorful and consistent in taste to the dry soup varieties, so there are some changes noted from last year’s recipes. This has been a year in the making and I have done my best to make it both simple and delicious.

Have you made your SOS Master Mix batch yet? If not, what are you waiting for? That is your first step to making these soups. You are just 5 minutes away from creamy homemade deliciousness!

The 21 Condensed Soup Flavors are:

 

 

 

 

 


Dietary Substitutions for Ingredients

Because these soups are homemade, you have the choice of changing out your ingredients to suit your lifestyle and dietary needs!

Butter Replacements

I have increased this amount to 3 tablespoons of butter or peanut oil (or other substitute fat) because it gives a creamier end product.

Vegan, Lactose-free, and lower-fat choices: Peanut oil, being full in flavor, is closest to butter but you may use any vegetable oil you choose. Lard would be fine too. Clarified butter, bacon, or other meat fat drippings would also work.

Butter Powder Makes this a True Just-Add-Water Meal! To add the butter directly into your pantry/travel pack, you can add 3 tablespoons of butter powder. I use either Augason Farms Butter Powder or Hoosier Hill Farm Butter Powder. Both of these brands are certified as gluten-free. The shelf life, when opened, of both butter powders is 10-12 months depending on storage conditions.

If you use another brand, make sure to check the mix ratio. The mix ratio for both butter powders mentioned here is 1:1, that is 3 tablespoons of butter powder = 3 tablespoons of whole butter. Butter powder will be added to Container #1 in your pantry/travel pack.

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Instant Bouillon Granule Replacements

Please note: the amount of bouillon used has increased from my original 1-1/2 teaspoons to 2 teaspoons of granules. This carries through better when making soups and sauces with additional  liquids. Still lower sodium than the grocery store canned versions!

Bouillon products that can be added to your pantry/travel packs are as follows:

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Extra Ingredients/Flavors (see Chart below)

The “meat” of your soups, these are the ingredients that give your condensed soup their individual flavors. I have listed the ingredients in the chart below along with links that allow you to see examples of ingredients. Feel free to add your own touches.

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Additional Seasonings

It is easy to change your condensed soups to fit your meals and tastes.  This is where your individuality shines! Use your herb/spice blends, seasoning blends, and/or vegetable powders to add a WOW factor to your soup bases.


Important Considerations for Pantry/Travel Packs

Freeze Dried Meats/Fish/Seafood

Once you open a can or bag of freeze-dried meat/fish/seafood, it shortens the shelf-life. Most manufacturers specify a shelf-life for freeze-dried meats as follows:

  • Most products will store for 10 to 15 years in an unopened, nitrogen-sealed can (oxygen absorber included) under ideal storage conditions (cool, dry place).
  • Once opened, freeze-dried meat/fish/seafood should be used within 1 month if refrigerated, 1 week if not.
  • We recommend you store these products in the freezer separately. Freezing is the ideal way to store freeze-dried meat/fish/seafood which will last up to a year if you vacuum seal the packets, 6 months if stored just in freezer-type Ziploc bags.
  • Always check your individual brands for any variance in storage freshness dates as it may be different from what we have specified here.

Tips for Packaging and Vacuum Sealing

  • To cut the amount of air in a jar and fit more into it, shake the jar (with the lid on) and press the food down gently, if necessary. You’ll be surprised how much will actually fit into the jars.
  • To Vacuum Seal Jars: To cut down on powders sucking up in your vacuum sealing unit; use a cupcake liner or coffee filter in the top of the jar.
  • To Vacuum Seal Bags: Folded paper toweling, just like for wet foods with a lot of moisture, works for powders as well. Just fold and insert in the top of the bag before sealing.

Preparing a Full Pantry/Travel Pack

Each pack makes the equivalent of 1 (10.5-ounce) can of condensed soup

Ingredients
1/3 cup SOS Mix
2 teaspoons instant bouillon granules (see information above)
Extra ingredients as indicated in chart below
Additional seasonings, to taste (see information above)
3 tablespoons butter powder-see information above (optional)

Directions

  1. You will need 1 to 3 containers for the pantry packet (see chart to find amount). Pint Mason jars work well for pantry storage and pint Food-Saver-type bags work well for travel packs and pantry storage. On the chart below you will find the breakdown according to each bag.
  2. Container #1 (SOS Mix and Extra Ingredients): In a pint Mason jar or vacuum bag, combine the SOS mix, bouillon, butter powder (if using), other seasonings, and added ingredients (listed in the chart below).
  3. Container #2 (Ingredients Needing Rehydration): In a small Ziploc bag, add the dried extra Ingredients as specified in the chart below. Push out all the air to seal closed. Fold this bag into the jar or vacuum bag of Container #1. These are the ingredients that are rehydrated at cook time.
  4. Container #3 (Ingredients Stored in Freezer): Only needed if meat or fish is a part of the extra ingredients. Package these separately until ready to use. In a small Freezer-safe Ziploc or vacuum seal bag, add the dried meat/fish as specified in the chart below. Push out all the air to seal closed. Mark this bag with the contents and store in the freezer until ready to use.
  5. Vacuum seal jar or Vacuum bag(s). Mark with date and contents. I find it handy to add the directions for preparing as well at this time.

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Storage

Store Pantry/Travel Pack (Containers #1 & #2) in a cool, dry pantry or cupboard. If stored properly, this Pantry Pack will last 6 months to 1 year. If vacuum sealed, it will be good for up to 5 years.

Store meat (Container #3) in freezer separately. Freezing is the ideal way to store freeze-dried meats which will last up to a year if you vacuum seal the packets, 6 months if stored in freezer-type Ziploc bags.


To Make Any Condensed Cream Soup

Each pack makes the equivalent of 1 (10.5-ounce) can of condensed soup

Ingredients
1 full Pantry/Travel Packet Soup Mixture (including all containers)
1-3/4 cups water
3 tablespoons butter or substitute fat (if butter powder was not used in the pantry pack)

Directions

  1. If Containers #2 and/or #3 were prepared, rehydrate these foods first.
    — Add dried food to a bowl with 1/2 cup of hot water.
    — Cover and allow to stand until water is absorbed.
    — Soaking time will vary depending on the size and thickness of the vegetables/meat, but should be rehydrated in 10 to 20 minutes.
    — Add extra water if needed.
  2. Drain reconstituted food, reserving any remaining liquid which will contain nutrients and flavor.
  3. Add fresh water to the remaining liquid in Step 2 to equal 1-1/4 cups.
  4. Whisk mix from Container #1 with water until well blended.
  5. Add vegetables/meat from Step 1 to the liquid SOS Mixture.
  6. Cook and stir on stove top or in microwave until thickened. You will want to cook the sauce on medium to low and stir with a whisk often to prevent burning. It is milk based cream and so it will burn easily if cooked too fast or not stirred often enough.
    Stove: Heat, stirring often.
    Microwave:Heat, covered in microwave bowl on high 3 to 3-1/2 minutes, stirring halfway through. Careful, leave in microwave 1 minute, then stir.
  7. Add thickened mixture to cooking as you would a can of soup or make soup.

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To Make Soup

Makes 2 servings

Add 1 additional cup of liquid (milk, water, stock, or broth or a combination). Add seasonings, to taste.


Dry Creamed Soup Flavors Chart

Creamed Soup Flavor Container #1 Container #2 Container #3 Special Instructions
(Add to SOS Mix & optional butter powder) (Ingredients Needing Rehydration) (Ingredients Stored in Freezer)
Baked Potato Soup
(Bacon & Potato)
Chicken or Vegetable Bouillon Granules
2 tbsp. dried chives
1/4 cup cheddar cheese powder
2 tbsp. sour cream powder
1/4 cup dried, diced potatoes, peeled or unpeeled and cooked before dehydration 2 tbsp. crumbled bacon pieces
Beer Cheese Soup Chicken or Vegetable Bouillon Granules
1/3 cup cheddar cheese powder (or any cheese powder flavor you like)
Use 1-1/4 cup beer in place of water.
Broccoli Cheese Chicken or Vegetable Bouillon Granules
1/4 cup cheddar cheese powder
1/8 tsp. Lemon pepper or to taste
1/4 cup dried, chopped broccoli, cooked before dehydration
Butternut Squash Bisque Chicken or Vegetable Bouillon Granules; decrease to 1/2 tsp.
1/2 cup butternut squash powder
Sugar and pumpkin pie spice may be added (sweet) or you can use curry powder & ginger (savory)
Cauliflower Cheese Chicken or Vegetable Bouillon Granules
1/4 cup cheddar cheese powder
1/8 tsp. Lemon pepper or to taste
1/4 cup dried, chopped cauliflower, cooked before dehydration
Cheddar Cheese Chicken or Vegetable Bouillon Granules
1/3 cup cheddar cheese powder (or any cheese powder flavor you like)
Cream of Asparagus Chicken or Vegetable Bouillon Granules
1 teaspoon onion powder
1/2 teaspoon lemon powder or dried lemon zest
1 tbsp. asparagus powder
2 tbsp. dried asparagus, chopped and steamed before dehydration
Cream of Broccoli Chicken or Vegetable Bouillon Granules
1 teaspoon dried parsley flakes
1/4 cup dried, chopped  broccoli, cooked before dehydration
Cream of Cauliflower Chicken or Vegetable Bouillon Granules
1/8 teaspoon nutmeg (optional)
1/4 cup dried, chopped  cauliflower, cooked before dehydration
Cream of Celery Chicken or Vegetable Bouillon Granules
2 tsp. onion powder
1/4 cup diced celery
cooked before dehydration or 1 tbsp. celery powder
If using celery powder, there is no need to rehydrate; add to Container #1.
Cream of Chicken Chicken Bouillon Granules, increase to 1 tbsp. or 3 cubes Optional: 1/2 cup freeze dried chicken (optional)

 

Cream of Corn Chicken or Vegetable Bouillon Granules
1/4 tsp. onion powder
Salt & pepper
1/4 cup dried corn, steamed before dehydration Add corn to a food processor or immersion blender and pulse a few times, just until the kernels are broken up.
Cream of Mushroom Beef, Chicken, Mushroom, or Vegetable Bouillon Granules 1/4 cup dried mushrooms, diced or 1 tablespoon mushroom powder Dice mushrooms into bite-sized pieces before adding to soup base.
If using mushroom powder, there is no need to rehydrate; add to Container #1.
Cream of Onion Beef, Chicken, or Vegetable Bouillon Granules
1 teaspoon onion powder
1/4 cup dried, sliced onions Sauté onions in butter until translucent. Set aside.
Cream of Potato Chicken or Vegetable Bouillon Granules
1/2 tsp. onion powder
1/4 cup dried, diced potatoes, peeled or unpeeled and cooked before dehydration Melt butter over medium heat. Sauté onion and set aside.
Cream of Pumpkin Chicken or Vegetable Bouillon Granules; decrease to 1/2 tsp.
1/2 cup pumpkin powder
Sugar and pumpkin pie spice may be added (sweet) or you can use curry powder & ginger (savory)
Do not use water called for in recipe. Instead whisk SOS Mix into your pumpkin purée and heat through.
Cream of Shrimp Chicken or Vegetable Bouillon Granules
1 tbsp. Mirepoix Powder
1/4 cup freeze dried, cooked shrimp (found in Asian Grocery Stores) 2 tbsp. chopped onions, 1 tbsp. shredded carrots, and 1 tbsp. celery, dried and cooked before dehydration may be substituted for the Mirepoix powder.
Cream of Spinach Chicken or Vegetable Bouillon Granules
1 tsp. garlic powder
1/2 tbsp. onion powder
1/2 cup dried spinach flakes
Cream of Tomato
(Tomato Bisque)
Chicken or Vegetable Bouillon Granules; decrease to 1 tsp.
1/2 cup tomato powder
1/4 tsp. sugar or sweetener
Fiesta Nacho Cheese Beef, Chicken, or Vegetable Bouillon Granules
1/4 cup dried salsa
1/4 cup cheddar cheese powder (or any cheese powder flavor you like)
BONUS!
New England Clam Chowder
Chicken or Vegetable Bouillon Granules
2 tbsp. dried, diced onion
1/4 cup dried, cooked potato cubes 1/4 cup freeze dried, steamed clams (found in Asian Grocery Stores)
2 tbsp. crumbled bacon pieces

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PDF Printable File: 21 Flavors of Soups with Dry Mix Printable Instructions.


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