6 T. dried onion flakes
2 T. grated parmesan cheese
2 T. corn starch
1 tablespoon soybean flour
2 – 3 T. vegetable protein
2 T. instant mashed potato
Combine all ingredients and seal in ziploc or vacuum seal bag (or jar).
To Use
2 T. mix to 1 mug boiling water – or to taste. Stir well.
Instant Cheesy Soup Mix
Ingredients
- 6 tablespoons dried onion flakes
- 2 tablespoons grated parmesan cheese
- 2 tablespoons cornstarch
- 1 tablespoon soybean flour
- 2 to 3 tablespoons vegetable protein
- 2 tablespoons instant mashed potato
Equipment
Instructions
- Combine the dried onion flakes, grated parmesan cheese, cornstarch, soybean flour, vegetable protein, and instant mashed potato in a bowl.
- Stir until evenly blended.
- Seal in a zip-top bag, vacuum-seal bag, or airtight jar.
- To serve, stir 2 tablespoons of mix into 1 mug of boiling water.
- Stir well and adjust to taste.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Yield is estimated at about 1 cup dry mix, enough for 8 mug servings at 2 tablespoons each.
Prep time is an estimate based on measuring, mixing, and packaging the dry ingredients.
Dry mix shelf life is an estimated 6 months in an airtight container in a cool, dry place.
Prepared soup should be refrigerated promptly and used within 3 to 4 days.
Prep time is an estimate based on measuring, mixing, and packaging the dry ingredients.
Dry mix shelf life is an estimated 6 months in an airtight container in a cool, dry place.
Prepared soup should be refrigerated promptly and used within 3 to 4 days.
Tried this recipe?
Let us know how it was!Instant Cheesy Soup Mix
Ingredients
- 6 tablespoons dried onion flakes
- 2 tablespoons grated parmesan cheese
- 2 tablespoons cornstarch
- 1 tablespoon soybean flour
- 2 to 3 tablespoons vegetable protein
- 2 tablespoons instant mashed potato
Equipment
Instructions
- Combine the dried onion flakes, grated parmesan cheese, cornstarch, soybean flour, vegetable protein, and instant mashed potato in a bowl.
- Stir until evenly blended.
- Seal in a zip-top bag, vacuum-seal bag, or airtight jar.
- To serve, stir 2 tablespoons of mix into 1 mug of boiling water.
- Stir well and adjust to taste.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Yield is estimated at about 1 cup dry mix, enough for 8 mug servings at 2 tablespoons each.
Prep time is an estimate based on measuring, mixing, and packaging the dry ingredients.
Dry mix shelf life is an estimated 6 months in an airtight container in a cool, dry place.
Prepared soup should be refrigerated promptly and used within 3 to 4 days.
Prep time is an estimate based on measuring, mixing, and packaging the dry ingredients.
Dry mix shelf life is an estimated 6 months in an airtight container in a cool, dry place.
Prepared soup should be refrigerated promptly and used within 3 to 4 days.
Tried this recipe?
Let us know how it was!Have you made Instant Cheesy Soup Mix? What did you change, substitute, or serve with it?
🍂 Every qualifying comment also earns a giveaway entry. Unlimited entries.
What exactly is “vegetable protein”?
Vegetable protein is also known as tvp (or textured vegetable protein); texture vegetable protein, tvp for short, is a high-fiber, high-protein meat substitute made from soy flour and available in a variety of flavored and unflavored varieties.
btw, you may also see it in recipes as textured soy protein (tsp), soy meat, or soya chunks which is a defatted soy flour product, a by-product of extracting soybean oil. it is often used as a meat analogue or meat extender.
I made this soup. Really yucky and beige. I have Dried TVP flakes, too.
the soy flour added a bitter flavor. sorry.
Could rice flour be substituted for the soy?