Wild Rice and Barley Soup Mix
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 of Home Test Kitchen
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
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1In 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.
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2To 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.
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