Let loved ones warm up on frosty nights with this hearty, stick-to-the-ribs soup. Layered in pretty bow-tied jars, the mix looks just as good as the soup tastes. —Taste Recipes Test Kitchen
Wild Rice and Barley Soup Mix
Wild Rice and Barley Soup Mix
Prep Time
10 min
Cook Time
1 hour
Yield
6 servings
Ingredients
- 1 tablespoon brown sugar
- 2 teaspoons Italian seasoning
- 1/2 teaspoon dried minced garlic
- 1/2 teaspoon ground celery seed
- 1/2 teaspoon pepper
- 1/2 cup medium pearl barley
- 2 tablespoons dried parsley flakes
- 1 tablespoon dried celery flakes
- 1 tablespoon dried chives
- 3 tablespoons chicken bouillon granules
- 1/2 cup uncooked wild rice
- 1/2 cup dried minced onion
- ADDITIONAL INGREDIENTS:
- 8 cups water
- Optional: Bacon bits and torn basil leaves
Directions
- In a small bowl, combine the first 5 ingredients. In a pint-size jar with a tight-fitting lid, layer the barley, parsley flakes, celery flakes, chives, brown sugar mixture, bouillon granules, rice and onion, packing each layer tightly (do not mix). Cover and store in a cool, dry place for up to 4 months. Yield: 1 batch.
- To prepare soup: Pour mix into a large saucepan. Add water and bring to a boil. Reduce heat; cover and simmer for 1 hour or until rice is tender. Sprinkle with bacon bits and basil leaves if desired.
Nutrition Facts
1 cup: 150 calories, 1g fat (0 saturated fat), 1mg cholesterol, 1267mg sodium, 33g carbohydrate (6g sugars, 4g fiber), 5g protein.
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