This soup takes advantage of the thickening properties and flavor of brown gravy mix. Add your home or commercially dried vegetables and herbs along with nutty wild rice for a satisfying soup you can enjoy alone or with a sandwich or salad.
WILD RICE MUSHROOM SOUP (Pantry Cooking with Home Preserved Foods)
2 (.87 ounce) packages of brown gravy mix or enough mix to make 2 cups of gravy
1 tablespoon beef bouillon granules
1/4 teaspoon minced dried garlic
2 teaspoons dried onion
1/4 teaspoon black pepper
2 teaspoons dried celery flakes
1 teaspoon dried parsley flakes
1/2 cup wild rice
1/2 cup long grain white rice
1/4 cup chopped mixed dried mushrooms
Put ingredients in a 3- or 4-quart saucepan or Dutch oven. Stir to combine well. Add 7 cups water; heat to boiling. Reduce heat; cover and simmer for 45 minutes, stirring occasionally. Serves 6.
Ingredients may be mixed and put in a pint jar for gift giving. Attach cooking instructions.
