Prep 15 mins
Cook 1 hr 15 mins
Everyone loves the soup that comes from this mix! And it can be made in a million ways. I used to buy this mix in bulk at the natural foods store, but began to wonder why I was paying so much for what were mostly very inexpensive ingredients. So I reverse engineered the mix. Directions for turning the mix into soup are below.
- 1⁄2 cup wild rice
- 1⁄8 cup barley
- 1⁄8 cup split peas
- 1⁄8 cup dried vegetables (optional)
- 1⁄8 cup dried mushroom (optional)
- 2 quarts chicken broth (optional)
- 1 (4 ounce) can tomato paste (optional)
- 2 celery ribs, sliced (optional)
- 2 carrots, sliced (optional)
- 2 (4 ounce) cans mushrooms (optional)
- 1 (12 1/2 ounce) can chicken (optional)
- Mix all dry ingredients. This is the mix. It will keep indefinitely as long as it is dry, so it's a great pantry item for a busy weekday night.
- Put in pot and add 2 quarts liquid (I love chicken broth, but you could use vegetable broth, beef broth, or 1/2 broth and 1/2 water. I've never tried all water, as I expect that would be rather bland, but you could use that, as well.)
- Add tomato paste if you are using it (highly recommended). Add carrots and celery if you are using them.
- Bring to a boil, then simmer till wild rice has split and peas just about fall apart, about 1 1/4 hours.
- Add canned items, as well as any leftover vegetable and meat that you are using, just enough to heat through.
- Wonderful with Parmesan or Romano cheese grated over it.
- You can also ladle into a microwave safe bowl, add an egg and cook in microwave until the egg is softly poached -- then stir the egg into the soup till creamy. Yum!