Dry Potato Soup Mixes

I have made these dry soup mixes, packaged them in a pretty bag and sold them at my booth. I also enjoy keeping them on hand for when I needed the kids to do a fast meal for me. Making my own is economical and since the mix is complete (add more veggies if you want) and just add water, they travel easy. All that is needed is microwave boiling water or a crock pot... especially nice for hotel trips. I have many other varieties of dry soup mixes I have enjoyed over the years.... this is a start, perhaps one day I will make a special page of these recipes compiled into a collection for my blog reader enjoyment.

MUSHROOM TATER SOUP MIX
2 C instant potato flakes
1 C TVP granules
1/2 C chopped dried mushrooms
1 C chicken style broth powder (I use Bryanna's homemade version or Bill's Best)
1 C dried soup vegetables (I get these in bulk from Frontier coop)
3 Tbsp bacon like bits
1/2 tsp pepper
1 tsp garlic granules
sea salt to taste (broth mixes vary greatly in their salt content)
Mix together. Store in a jar and when ready to make use 1/2 C mix per 1 cup boiling water... cover and allow to sit 15 minutes until veggies are softened. Place 1 C mix (2 servings) in a bag, label and decorate nicely and sell for $1.50.

SCALLOPED POTATO SOUP
This one is more of a family meal instead of individual serving and makes 6 cups.
2 cups dehydrated potato slices, slightly broken up
1/3 C white bean flour or besan (Indian chickpea flour) which cooks up faster
2 Tbsp or more mashed potato flakes depending on thickness of soup desired
2 Tbsp dehydrated onion flakes
1/4 C nutritional yeast
approx 1 1/2 tsp sea salt
1 Tbsp celery flakes
1 Tbsp red pepper flakes
1 Tbsp vegan chicken style broth powder (Frontier)
2 Tbsp bacon style bits
Place 6 Cups water into a pan, bring to a boil, add soup mix. Simmer 30 minutes until potatoes are tender. Stir occasionally. Can also cook in crock pot on low, all day if you like. Stir, serve ... yum!