Ingredients
| 1⁄3 | c | instant rice |
| 2 | T | vegetable soup mix (knorr) |
| 1⁄4 | c | diced dehydrated vegetable blend |
| 1 | T | crumbled dried mushrooms |
| 1 | T | diced dried onion |
| 1⁄4 | t | worcestershire sauce powder |
| 1⁄4 | t | diced dried garlic |
| 2 | c | water |
Notes
Find the Worcestershire sauce powder here:
http://www.packitgourmet.com/Worcestershire-Powder-p342.html (It is Vegan as far as we know)
Add anything else that sounds goods to make a heartier soup!
Instructions
At home pack all the dry ingredients in a small bag or quart freezer bag.
FBC method:
Add 2 cups hot water to the bag. Seal tightly and put in a cozy for 15 to 30 minutes.
Insulated mug method:
Ad the dry ingredients to your mug, add 2 cups boiling water. Cover tightly and let sit for 15 minutes.
One pot method:
Add the dry ingredients to the water in your pot. Bring to a boil, take off the stove and cover tightly. Let sit for 15 minutes. In cool temperatures use a pot cozy to keep warm.
Add salt and pepper to taste, as desired or sprinkle with Parmesan cheese.
Courtesy of trailcooking.com
hiking2christ 
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