Soup or Sauce [S.O.S.] Mix

My neighbor Debbie brought me the most amazing gift yesterday! It was a ziploc bag filled with what she called S.O.S. Mix. (She must have telepathically picked up on my S.O.S. calls!) Basically, it's a dry mix that can be used as a substitute for a can of cream soup in any recipe! OK...I just realized that reading that doesn't make it sound all that AMAZING. But THINK ABOUT IT!

#1 It's G L U T E N - F R E E! It's incredibly frustrating how many canned soups have gluten in them!!! It's also FAT-FREE!
#2 It's H O M E M A D E with 4 simple ingredients that you can PRONOUNCE! (I bet you even have them somewhere in your kitchen right now.)
#3 It's S I M P L E. (Took me about 3 minutes to mix up another batch)
#4 It's C H E A P! Each mix contains the equivalent of 9 cans of cream soup! And all you are adding to it is WATER!



Need more convincing??? My neighbor Debbie, the purveyor of this fine gift, has worked as an agent for the Utah State University Extension Service for 32 years! Her expertise is in Food, Nutrition & Health. As a matter of fact...she even has a FREE, PRINTABLE booklet online that not only contains the recipe for the mix....but also has over 30 wonderful recipes to use it in! Soups, gravies, sauces, casseroles!

How do some of THESE grab you? Macaroni and Cheese, Chicken Pot Pie, Skillet Lasagna, Chicken Broccoli Alfredo, Au Gratin Potatoes, Chicken Enchilada Casserole, Chicken Parmesan Skillet, Easy Beef Teriyaki Stir-fry, Mushroom Garlic Pork Chops, Hawaiian Pork Chops....etc.

So go ahead and download the booklet! Share it with your friends. You'll be very popular.

Here is the recipe for the mix for perusing until then:

Soup or Sauce [S.O.S.] Mix

Ingredients
2 cups powdered non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon (regular or low sodium)
2 Tbsp dried onion flakes
2 tsp Italian seasoning (optional)

Directions
Combine all ingredients in a recloseable plastic bag, mixing well.
Equal to 9 (10.5 oz) cans of cream soup.

To substitute for 1 can of cream soup

Combine 1/3 cup of dry mix 

with 1 1/4 cups of cold water. Whisk until well blended.

Cook and stir on stove top or in microwave until thickened.

Add thickened mixture to casseroles as you would a can of soup.

Or just eat it! :-)

Storage

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

Debbie brought mine to me in this handy ziploc bag with the recipe written right on it! So clever!

But, of course, I couldn't let good enough alone and put the mix (along with the batch *I* made to take pictures of) in one of my pantry makeover jars that was just begging for something to be put in it!

Also printed out a round label for the top of the jar with the recipe and instructions on it. Now when I run out I won't have to go in search of it again.

Thanks again Debbie!

UPDATE: 3/29/2012
Debbie added these tidbits of information in the comments...but I thought I would bump them up here so no one misses them. :-)

I visited with the dietitians and we wlll check on a dairy substitute. There may be a volume difference. You can use either instant or non instant dry milk. When making liquid milk from dry it is 1/4 cup non instant to 1 cup water and 1/3 cup instant to 1 cup water. It's more of a personal preference. The original recipe from the Connors had basil, thyme and pepper.
Debbie Proctor, USU Extension

Thanks again, again Debbie!

Caring and thoughtful neighbors is today's.....