Cooked - Broccoli-cheddar Soup (dry Soup Mix Series)

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Broccoli-cheddar Soup (dry Soup Mix Series)

3.0

4 Tbsp celery salt

4 Tbsp dried parsley

2 Tbsp garlic powder

1 Tbsp onion powder

2 Tbsp salt

2 Tbsp ground savory

1 tsp oregano

2 tsp dried thyme

1 tsp pepper

1 tsp dried sage

1 tsp ground turmeric

¼ cup cheddar cheese powder (see notes)

¼ cup buttermilk powder (or any green tier dried milk powder)

1 Tbsp cornstarch

½ tsp garlic powder

¼ tsp paprika

¼ tsp ground mustard

½ Tbsp dried minced onion

¼ tsp pepper

½ cup freeze dried broccoli (see notes)

1 Tbsp freeze dried carrots (see notes)

Mix all bouillon ingredients in a small bowl. Set aside 2 teaspoons. Store remaining bouillon in airtight container in cool, dry place for use in other recipes. Only the reserved 2 tsp is needed for this recipe.
Combine cheese powder, buttermilk powder, 2 teaspoons bouillon, cornstarch, garlic, paprika, and mustard in a 1 pint jar. Seal lid. Shake to combine. Open jar and add onion, carrots, and broccoli. Seal lid and store in an airtight container.
Bring 1 ½ cups water to a boil. Add soup mix to a bowl, and add boiling water to soup mix. Stir well to break up any lumps. Bring another 1 ½ cups water to a boil, and add to soup mix. Cover and let stand 10 minutes or until broccoli is soft.
Add dry mix and 3 cups water to Instant Pot. Stir well to break up any chunks. Lock lid; set valve to sealing. Program for manual-high and 5 minutes. Allow for natural pressure release, if desired, or do quick release.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 123 weeks ago

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