If you have long days, where it is hot and you lose a lot of hydration through sweating, a mug of soup can go far to restore you in the evening. Sip on it as an appetizer, to share with a hiking partner, or have it as a main dish. This recipe is FBC friendly (Freezer Bag Cooking) and has directions for all cooking methods.
The called for olive oil can be left out, but it provides a more filling soup and gives extra calories. This soup is vegetarian friendly.
Vegetable Rice Soup
Ingredients:
- 1/3 cup instant rice
- 2 Tbsp vegetable soup mix (such as knorr)
- ¼ cup dehydrated vegetable blend
- 1 Tbsp crumbled dried mushrooms
- 1 Tbsp diced dried onion
- ¼ tsp diced dried garlic
Also Take:
- 1 Tbsp or 1 packet olive oil
Instructions:
At home pack all the dry ingredients in a small bag or quart freezer bag, depending on cooking method.
FBC method:
Place the quart freezer bag in an FBC cozy, add 2 cups nearly boiling water and the oil to the bag. Seal tightly and let sit for 20 to 30 minutes.
Insulated mug method:
Ad the dry ingredients and oil to your mug, add 2 cups boiling water. Cover tightly and let sit for 15 to 20 minutes.
One pot method:
Add the dry ingredients and oil to 2 cups 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 if you wish it saltier.
Serves 1 to 2, depending on appetite.
Notes:
Dehydrating mushrooms is very easy to do. See here on how to do it.
