Step 1

In a food processor or blender, combine all the ingredients; cover and process until vegetable flakes are finely chopped.

Step 2

Store in an airtight container in a cool dry place for up to 1 year.

Step 3

Whisk 6 tbsp. soup mix into 1 ⅓ cups water. Be sure to use a larger container since this will expand as it heats. I find a 2 cup glass measuring cup works perfectly.

Step 4

Microwave on high, uncovered, for 2 to 2 ½ minutes, stirring occasionally.

Step 5

For mushroom soup, add ¼ to ½ cup sauteed sliced mushrooms; for celery soup, add 1/8 teaspoon celery salt or one sauteed sliced or chopped celery rib.

Step 6

Use in place of 1 small can of cream soup.