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Ok, by now you know me and know that I am going to read the label of the commercial product of whatever I’m making to see how my version and the store-bought version compare. Let me just tell you, if you read the label on powdered bouillon or onion soup mix, you will never purchase processed again!
MSG, hydrolyzed, caramel color, preservatives… seriously. So bad. Not sure why it’s such a tough concept to season our food with, well, seasonings!
I picked these two mixes to go together because the Onion Soup Mix uses Broth Powder as part of its base. I adapted these seasoning packet recipes for our family years ago. Feel free to add in or omit anything that makes sense for you and yours.
The Broth Powder is a great secondary if you find yourself out of stock for a recipe or you want to add flavor without the liquid.
The Onion Soup Mix works great as a soup base or as an addition to meatloaf.
*Note: One Broth Powder mix recipe is enough to make one Onion Soup mix. Double the Broth Powder mix to have some for use as bouillon. Also, I find celery seed to be less harsh if it’s crushed first, either in a food processor or using a mortar and pestle.
Broth Powder
3 Tbsp Onion Powder
1 Tbsp Garlic Powder
1 Tbsp Salt
1 tsp Celery Seed
2 Tbsp Italian Seasoning
2 Tbsp Dried Parsley
1/2 tsp Pepper
1 tsp Marjoram
1 tsp Tarragon
1 tsp Paprika
Place in a food processor and whir until blended well. Store in an airtight container for up to six months. Two teaspoons of broth powder is the equivalent of one bouillon cube. Makes 12 servings.
Onion Soup Mix
1 Cups of Dried, Minced Onions
1/2 Cup of Broth Powder
2 Tbsp Onion Powder
1/2 tsp Celery Seed
Stir together to combine. Store in an airtight container for up to six months. 1/3 Cup of this mixture is the equivalent of a store-bought onion soup mix packet. Makes 5 servings.