Soup and Sauce Dry Mix

Let’s make it

1. Mix dry ingredients thoroughly. Store airtight in a cool, dry place; label with the earliest ingredient best-by date. Stir before measuring.
2. White sauce: whisk ¼ cup mix into 1 cup cold water. Heat over medium heat, stirring constantly, until thickened and gently bubbling; simmer 1–2 minutes.
3. Cheese sauce: prepare the white sauce, remove from heat and stir in 1–2 ounces grated extra-sharp cheddar (about ¼–½ cup) until melted.
4. Condensed-soup substitute: whisk ⅓ cup mix into 1¼ cups cold water. Heat and stir as above until thick. Use in place of the 10-ounce can specified on the original card.

From the complete review edition, page 90. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.