Dry SOS (Soup or Sauce) Mix with Mushroom Soup Recipe


What if I told you it was possible to replace all of your canned creamed soups in your cupboard with ONE dry convenience mix?


I found a recipe a number of years ago called Homemade “Cream” Soup Mix and adapted it to do just that for me. It came from The New American Diet, by Sonja L. Conner and William E. Conner, published in 1989, which emphasizes healthy, whole foods over unhealthy, processed ones.

This recipe mix has been available from several sources through the years. It is commonly known as SOS Mix and is gluten-free, low sodium, and low-carb. To make it dairy free, just substitute coconut or rice milk powder. AND to make it vegan, you just use vegetable bouillon!

The original SOS Mix contained the bouillon granules within the mix. However, I like to vary mine, So I make up mine without the bouillon and add that when I make my packets or when I cook my soup. That way I can flavor it with whatever works best for vegetable, fish, beef, chicken, or pork dishes. You may choose to do it either way. To add it to the main mix, use 1/4 cup instant bouillon granules (regular, homemade, or low sodium).

There are two variations of each recipe in the series.

  1. Common Ingredients. The first recipe puts together the ingredients with readily available food you can buy from any store.
  2. Added Dehydrated Ingredients.The second recipe allows you to add dehydrated foods, if you wish, to keep in your pantry along with the SOS Mix or add it at cook time. If you dehydrate or purchase dehydrated goods, this will be convenient for you as well.

If you decide to purchase dehydrated foods for your pantry mixes, Augason Farms and Honeyville Farms are 2 American companies I have used. I am quite happy with their products.

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Soup or Sauce (SOS) Mix

Yield: Equal to 9 (10.5 oz) cans of creamed soup

Ingredients

Photo: Erica Evans

2 cups powdered non-fat dry milk (for dairy-free: coconut or rice milk powder)
3/4 cup cornstarch
2 tablespoons dried onion flakes
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon pepper

Directions

  1. Combine all ingredients in a bowl, mixing thoroughly.
  2. Store in a quart Mason jar or other air-tight container until ready to use. It does not have to be refrigerated. Shake before using.

 

To substitute for 1 (10.5 ounce) can of any cream soup:

  1. Combine 1/3 cup of dry mix with 1-1/4 cups of cold water. Whisk until well blended.
  2. Add bouillon and any other ingredients you desire.
  3. Cook and stir on stove top or in microwave until thickened.
  4. Add thickened mixture to casseroles as you would a can of soup.

Notes

Powdered Non-Fat Dry Milk: Powdered rice milk, coconut milk, and almond milk work just as well although they do impart a little different flavor.
For those of you that have powdered whole milk, you may use that also. With powdered whole milk, you may find you do not need the butter when you are cooking and this can be left out of the recipe if you wish.

  • The original SOS Mix contained the bouillon granules within the mix. However, I like to vary mine, so I make up mine without the bouillon and add that when I make my packets or when I cook my soup. That way I can flavor it with whatever works best for vegetable, fish, beef, chicken, or pork dishes. You may choose to do it either way. To add it to the main mix, use 1/4 cup instant bouillon (regular, homemade, or low sodium).

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Mushroom Soup

Yield: 2 servings or 1 (10.5 ounce) can of Cream of Mushroom Soup

Ingredients

Mushroom Soup1/3 cup SOS Mix
1-1/2 teaspoons instant beef or chicken bouillon (regular or low sodium)
1-1/4 cups cold water
2 tablespoons butter (or substitute fat)
1/2 cup mushrooms, diced or 1 (4 ounce) can mushrooms, drained

Directions

  1. Whisk SOS Mix with bouillon and water until well blended.
  2. Cook and stir on stove top, adding butter, or in microwave until thickened.
  3. Add mushrooms. Heat thoroughly.

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Dehydrated Ingredients Variation

You can prepare these in batches in pint jars or bags. 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!

To Prepare a Pantry Pack:

1/3 cup SOS Mix
1-1/2 teaspoons instant beef or chicken bouillon (regular or low sodium)
1/4 cup dried mushrooms, diced or 1 tablespoon mushroom powder

  1. You will need 2 containers for the pantry packet.
  2. In a pint Mason jar, combine the SOS mix and bouillon.
  3. In a small Ziploc bag, add the dried mushrooms. Push out all the air to seal closed. Fold this bag into the jar.
  4. Store in a cool, dry pantry or cupboard.

 

To prepare soup:

1 pantry packet mushroom soup mixture
1-1/2 cups water, divided
2 tablespoons butter (or substitute fat)

  1. Add mushrooms to a bowl with 1/4 cup of room temperature water. Cover and allow to stand until water is absorbed. Soaking time will vary depending on the size and thickness of the mushrooms. Most thinly sliced mushrooms will be rehydrated in 20 to 30 minutes.
  2. Add fresh water to the mushroom water to equal 1-1/4 cups. Whisk SOS Mix with bouillon and water until well blended.
  3. Cook and stir on stove top, adding butter, or in microwave until thickened.
  4. Add mushrooms. Heat thoroughly.

gold_line_separator_imgSee our other articles in the SOS Mix series:
3 MORE Dry Creamed Soup Recipes with SOS Mix Cream of Celery, Chicken, & Potato Soups

Condensed Tomato Soup Recipes Original Tomato Soup and Tomato Bisque (Cream of Tomato)

3 Gravies made from SOS Mix (Gluten-Free) Country-Style, Chipped Beef, & Sausage Gravy

5 Sauces from SOS Mix (Gluten-Free) Basic White Sauce, Cheese Sauce, Alfredo Sauce, Onion Sauce, & Vodka Sauce

5 Meals-in-a-Jar (or Pouch) with SOS Mix Tuna Noodle Skillet, Skillet Hamburger Stroganoff, Chicken Broccoli Alfredo Skillet, Taco Bar Skillet, and Mexican Chicken & Rice


©2016, 2017 21st Century Simple Living www.21stcenturysimpleliving.com

 

24 thoughts on “Dry SOS (Soup or Sauce) Mix with Mushroom Soup Recipe

  1. sandy says:

    Sometimes, I make casseroles ahead of time and freeze them. If I’m remember correctly, the cornstarch doesn’t stay thick in the recipe after it’s frozen. Can flour be substituted for the cornstarch?

    1. Admin says:

      Yes, you can Sandy. Just use double the amount of flour 🙂

      1. Pam says:

        Does arrowroot stay thick in the recipes after freezing?

        1. Admin says:

          Yes it does. If you plan to freeze a dish, use tapioca starch or arrowroot as a thickener. If you are going to freeze a dish don’t use sauces made with cornstarch. They turn spongy when they’re frozen.

          Actually flour turns sauces opaque, imparts a starchy flavor, thins out if cooked too long, and breaks down if frozen and thawed.) It is usually my last choice, but many people prefer it.

          Tapioca starch thickens quickly, and at a relatively low temperature. It’s a good choice if you want to correct a sauce just before serving it.

          OR potato (Adding grated potato to soups or stews will thicken them.)

          1. Pam says:

            Good to know, thanks!

          2. Admin says:

            You are most welcome Pam 🙂

        2. Admin says:

          The only problem with using arrowroot is that it can become slimy when combined with milk products 🙁

  2. Becky says:

    Is this instant dry milk or regular (thrive type) dry milk, I was told if you use instant milk you have to use more

    1. Admin says:

      This is Instant non-fat dried milk like Carnation. I am not familiar with the Thrive brand of milk to advise you.

  3. Nancy Thiles says:

    Can I use Arrowroot Powder instead of Cornstarch?

    1. Admin says:

      No, because arrowroot reacts with dairy products and get a slimy texture.

  4. Can you use a dry plain coffee creamer instead of the dry powder milk.

    1. Admin says:

      I never tried it with that. Let me know how it works for you.

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  8. Jane P. says:

    What do,you think the storage life span is in this, if I vacuum seal with my food saver?

    1. Admin says:

      I would go by the milk for deciding storage. Scientific studies have determined that when properly stored, powdered milk has a life sustaining shelf life of 20 years. That is, the stored powdered milk may not taste as good as fresh powdered milk, but it retains some nutritional value and is still edible.

  9. Michelle B. says:

    Will you, perhaps at the end of posting all your diy recipies, offer a single download of the complete series? I would love to have this all in one binder in my kitchen!

    1. Admin says:

      What do you mean Michelle? There are PDF’s at the end of this article to download and print off.

  10. Cookin Mum says:

    I Love this article !

    1. Admin says:

      High praise coming from a professional chef !!! Thanks.

  11. Pam says:

    Love this, looking forward to the other recipes.

    1. Admin says:

      This week is going to be so much fun !!!

Comments are closed.