Lunch in a Mug: Soup

10 minutes Prep: 5 minutes Cook: <5 mins

81 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

3/4	cup	milk, skim, (non fat) powder	non-fat
1/4	cup	cream	non-dairy
2	tablespoons	chicken bouillon, powdered	instant
1	tablespoon	vegetables	dried flakes
1/2	teaspoon	parsley flakes	dried
1/2	teaspoon	summer savory	dried
1/2	teaspoon	salt
1/4	teaspoon	onion powder
1/4	teaspoon	black pepper

Directions

To serve: 2 Tbsp uncooked instant rice, optional, 3/4 cup water.

In small bowl, combine milk powder, cream, bouillon granules, vegetable flakes, parsley flakes, savory, salt, onion powder and pepper.

Store in airtight container for no longer than 6 months.

To make one serving of soup, place instant rice and 3 tablespoons dry soup mix in microwave safe mug.

Place 3/4 cup water in 1 cup measure and microwave on HIGH for 1 1/2 to 3 minutes or until it boils.

Pour boiling water into mug with rice and soup mix; stir.

Cover with plastic wrap and let stand for 5 minutes or until rice is tender.

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Nutrition Facts

Serving Size 32g

Amount per Serving

Calories 81 36% of calories from fat

	% Daily Value*
Total Fat 3.0g	5%
Saturated Fat 2.0g	10%
Trans Fat 0.0g
Cholesterol 12mg	4%
Sodium 743mg	31%
Total Carbohydrate 8.0g	3%
Dietary Fiber 0.0g	0%
Sugars 7.0g
Protein 5.0g	11%

Vitamin A	3%		Vitamin C	2%
Calcium	18%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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