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Posted by: jakinnan | February 26, 2013

Vegetable Rice Soup

2010-08-04-VegetableSoup

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

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