msmofet
🌹 Still trying to get it right. 🤷♀️
Everything was small pieces and soupy.
The same company had a Stew Starter but we didn’t really like that.
Soup Starter
- Thread starter msmofet
- Start date
The same company had a Stew Starter but we didn’t really like that.
msmofet
🌹 Still trying to get it right. 🤷♀️
From Google:
General cooking directions for an 1980s-era "Soup Starter" mix involved combining the dry mix with water or broth and fresh meat, then simmering until all ingredients were tender
. Specific instructions might vary based on the type of soup mix (e.g., beef vegetable, chicken noodle, or lentil), but generally followed a basic template.
General Steps
- Add Liquid: Pour the specified amount of water or broth (typically around 6-8 cups, or as directed on the package) into a large pot or Dutch oven.
- Add Meat/Protein: Add about 1 lb of fresh, raw meat (such as diced beef, chicken pieces, or smoked meat like ham/kielbasa) to the pot. The original product required the user to add their own fresh meat.
- Add Soup Starter Mix: Stir in the entire packet of dry soup starter mix, which usually contained dried vegetables, seasonings, and a starch like barley or pasta.
- Bring to a Boil: Bring the mixture to a boil over medium-high heat.
- Simmer: Once boiling, reduce the heat to low, cover the pot, and let it simmer for a specific duration (often 45-60 minutes), or until the meat is fully cooked and the dried vegetables/barley/pasta are tender. Stir occasionally to prevent sticking.
I’m going to guess a whole lotta MSG.
I did wonder.
SandwichShortOfAPicnic
Forum GOD!
And if not you can always add some 
I found this one which is still on sale. Is this similar to the discontinued Soup Starter?
msmofet
🌹 Still trying to get it right. 🤷♀️
That's also available here. That one has pasta, rice, barley, and potatoes.
When Soup Starter was discontinued, Mrs. Grass took its place. But it wasn't the same.
I view soup starter as a bit of a misnomer.
You start with the main ingredient (beef, chicken, fish...) then add water and the starter. Or I suppose you can eat the soup starter without adding a protein by boiling it in water. It's just a dry ingredient. Not really a starter.
The one in the FB pic says contains vegetables, stock, and shell macaroni. And it's labeled beef, so the stock would be beef stock. But obviously you can add any protein you wish.
Cooking time depends on the ingredients, as you are rehydrating them.
A lot of campers and/or hunters use soup starters.
Dave Canterbury on youtube used to make a lot of outdoor cooking videos where he would add spoonfuls of soup starter to a pot he had boiled a squirrel in, then add the starter, the picked off meat, and then dumplings on top to make a soup or stew.
You start with the main ingredient (beef, chicken, fish...) then add water and the starter. Or I suppose you can eat the soup starter without adding a protein by boiling it in water. It's just a dry ingredient. Not really a starter.
The one in the FB pic says contains vegetables, stock, and shell macaroni. And it's labeled beef, so the stock would be beef stock. But obviously you can add any protein you wish.
Cooking time depends on the ingredients, as you are rehydrating them.
A lot of campers and/or hunters use soup starters.
Dave Canterbury on youtube used to make a lot of outdoor cooking videos where he would add spoonfuls of soup starter to a pot he had boiled a squirrel in, then add the starter, the picked off meat, and then dumplings on top to make a soup or stew.
Yeah. I meant it was on sale in the US, not here.
Barriehie
Forum GOD!
They have these at the discount store for $1.99
We do have a variety of dehydrated soup mixes here, many brands. I’ve not used one in ages, probably 30 years or more, except for some Lipton chicken noodle soup if one of us is feeling poor, but that stuff cooks in just a few minutes.
I’m going to the store today…maybe I’ll pick one of those up.
I’m going to the store today…maybe I’ll pick one of those up.
How do you use it when roasting?guess you could call it a roast starter the way I sometimes use it
The pork roast I made the other night, the gravy was a can of cream of mushroom soup, a packet of the beefy onion soup mix, and some water added to the pot. It's a nice, thick, flavorful gravy with zero additional help.
Or sometimes I will sprinkle it on top of the meat when slow cooking a chuck roast and use it like a seasoning.
I'm going to have to look into a dip.