4 c. flour
2 tsp. baking powder
2 tsp. baking soda
1/4 c. dry tomato soup mix
1/4 c. basil
1/3 c. dry herb soup mix
2 tbsp. dry golden onion soup mix
2 eggs
1/2 c. butter
1/2 c. sugar
2 c. sour cream
2/3 c. milk

Preheat oven to 350 degrees. In a large bowl, combine flour, baking powder, and baking soda. Using 3 smaller bowl, place 1 1/3 cups dry mixture into each bowl. Add tomato soup mix and basil to first bowl for Tomato-Basil Bread, herb soup mix to second for Herb Bread, and onion soup mix to third for Onion Bread. Blend each thoroughly.

In a separate bowl, beat eggs, butter and sugar until smooth. Stir in sour cream and milk. Pour 1 1/3 cups batter into each dry mixture. Stir just until combined.

For a total of 6 loaves, spoon each batter into 2 greased and floured 5 3/4 x 3 x 2 inch loaf pans. Bake 30-35 minutes, testing for doneness with a toothpick. Cool in pans 10 minutes; remove and serve warm. Yields 6 small loaves.

NOTE: If desired, 1-2 varieties of soup may be used to flavor the entire batter mix. Adjust amount of dry soup mixture accordingly.