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Leon's View

How to make homemade soup/gravy sauce

Add this gravy to biscuits for a tasty breakfast.
How to make homemade soup/gravy sauce

Survival food is sustenance that can be made easily during a survival or emergency situation using mainly simple, long-term storage food items, cooked outdoors, using off-the-grid methods.

Soup or gravy can help stretch stored food staples and reduce diet monotony.

by Leon Pantenburg

When the big earthquake hits the Oregon coast, or there is a quake along the New Madrid Fault, or the water keeps rising and shuts off the roads you’ll still have to keep eating. That’s why we’re preppers, and why we prepare for emergencies and disasters!

And while you may be feeling pretty good that you have a stock of rice, beans and other staples, there must be provisions to make different-tasting meals. Otherwise, at some point, diet monotony will set in. Being able to introduce different, familiar tastes into the equation, while using what is on hand, will be important!

Here is an easy recipe to make gravy or a soup base. If you have flour and this mix, you can make biscuits and gravy. You can put this gravy over rice. The addition of gravy to potatoes makes one of my favorite side dishes.

If you are fortunate enough to have meat from a big game animal, or need a little help disguising some unfamiliar tastes, this gravy or soup can help.

This will be another survival recipe that gets mixed up and taken to elk camp this year!

Homemade Soup/Gravy Sauce

2 c instant non-fat dry milk

3/4 c cornstarch

1/2 c  instant beef or chicken bouillon

>2 Tbs onions, chopped, dehydrated

1 tsp dried basil

1 tsp dried thyme

1/2 tsp pepper

1/2 tsp parsley, dried

Combine all ingredients, mixing well. Store in an air-tight container.

To substitute for 1 can of condensed soup or gravy, combine 1/3 c dry mix with 1-1/4 c water in a saucepan; cool and stir until thickened.

Add mushrooms, celery, chicken or other ingredients to substitute for commercial soups.

Makes the equivalent of 9 (10-1/2 ounce) cans of soup.

(From: Jan’s Fabulous Food Storage Recipes: Converting Stored Foods Into Usable Meals” by Jan LeBaron

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Leon's View

Leon Pantenburg is a wilderness enthusiast, and doesn't claim to be a survival expert or expertise as a survivalist. As a newspaperman and journalist for three decades, covering search and rescue, sheriff's departments, floods, forest fires and other natural disasters and outdoor emergencies, Leon learned many people died unnecessarily or escaped miraculously from outdoor emergency situations when simple, common sense might have changed the outcome. Leon now teaches common sense techniques to the average person in order to avert potential disasters. His emphasis is on tried and tested, simple techniques of wilderness survival. Every technique, piece of equipment or skill recommended on this website has been thoroughly tested and researched. After graduating from Iowa State University, Leon completed a six-month, 2,552-mile solo Mississippi River canoe trip from the headwaters at Lake Itasca, Minn., to the Gulf of Mexico. His wilderness backpacking experience includes extended solos through Yellowstone’s backcountry; hiking the John Muir Trail in California, and numerous shorter trips along the Pacific Crest Trail. Other mountain backpacking trips include hikes through the Uintas in Utah; the Beartooths in Montana; the Sawtooths in Idaho; the Pryors, the Wind River Range, Tetons and Bighorns in Wyoming; Rocky Mountain National Park in Colorado, the Catskills in New York and Death Valley National Monument in southern California. Some of Leon's canoe trips include sojourns through the Okefenokee Swamp and National Wildlife Refuge in Georgia, the Big Black River swamp in Mississippi and the Boundary Waters canoe area in northern Minnesota and numerous small river trips in the Midwest and Pacific Northwest. Leon is also an avid fisherman and an elk, deer, upland game and waterfowl hunter. Since 1991, Leon has been an assistant scoutmaster with Boy Scout Troop 18 in Bend, and is a scoutmaster wilderness skills trainer for the Boy Scouts’ Fremont District. Leon earned a second degree black belt in Taekwondo, and competed in his last tournament (sparring and form) at age 49. He is an enthusiastic Bluegrass mandolin picker and fiddler and two-time finalist in the International Dutch Oven Society’s World Championships.

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