Directions: |
Directions:Take the 16 oz. dry mixture and add 6-7 quarts of water IN A LARGE STOCK POT with a spoon of butter or olive oil (optional) to prevent the water from boiling over.
Add 3 tablespoons bouillon or to taste. Then add any other meats, vegetables, potatoes or seasonings you’d like to. I personally love to add garlic and lemon to the chicken flavoring. DO NOT add onions*. They will spoil the mixture. Bring to a boil and then let simmer for two hours. You should have enough to feed 4 people for two days if rationed correctly with the large stock pot.
*Note: Onions ferment too quickly and will cut the time you are able to store the already cooked soup mixture. There is always the option of dried onions and you can add it to smaller batches you know will be eaten on the first day.
On the second day you will need to add more water and a tablespoon of bouillon because it will thicken in the refrigerator overnight. Boil for a minimum of ten minutes to kill off any potential bacteria, especially if you’re not able to store it in the refrigerator because you’re without electricity.
If there is any mixture left on the third day, just add it to the new mixture you make. (If making a new mixture on the third day) As time goes by you will learn to tell how much of each ingredient you need to fit your family’s needs.
See A Year Of Food Document for the compete list of what you will need. With the exception of dairy and Vitamin B-12, this should take care of your nutritional needs. This may not be all of your wants, but once you get this out of the way, you can concentrate on adding the stuff you want to your food storage knowing you have enough for a year already if you have to use it. |
This recipe for Survivor's Soup is from