How to Make Old Fashioned Soup Powder
I'm always on the lookout for a good seasoning. I love dry rubs, homemade chili powders, and chopping fines herbes from our garden. Old cookbooks generally have unique combinations for all kinds of seasonings. I was flipping through an old cookbook I have, The Model Cook Book: A selection of nearly 3000 thoroughly tested and choice recipes by Mrs. Frances Willey, and found an old fashioned soup seasoning using herbs and lemon peel. Being that it was published in 1890, her methods of creating her soup powder is much different that what we would do today, since the availability of dried herbs is as simple as going to the market and picking out one that you need. If you have homemade dried herbs that you've made, feel free to use those instead.
Here is her original recipe, and one that is adapted to modern times.
Soup Powder (original recipe)
- "Two ounces each of parsley, summer savory, sweet marjoram, and thyme, one ounce each of lemon peel and sweet basil. Dry, pound, sift and keep in a tightly corked bottle."
Lemon Herb Seasoning for Soups (new recipe)
- 1 Tablespoon dried parsley
- 1 teaspoon dried savory
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried lemon peel
Mix all ingredients together and use for seasoning soups and sauces.
Soup Cook Books
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