Lunch in a Mug: Soup
Yield
4 servingsPrep
5 minCook
Ready
10 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
milk, skim, (non fat) powder
non-fat |
|
| ¼ | cup |
cream
non-dairy |
|
| 2 | tablespoons |
chicken bouillon, powdered
instant |
|
| 1 | tablespoon |
vegetables
dried flakes |
|
| ½ | teaspoon |
parsley flakes
dried |
*
|
| ½ | teaspoon |
savory
dried |
*
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
onion powder
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
milk, skim, (non fat) powder
non-fat |
|
| 59 | ml |
cream
non-dairy |
|
| 3E+1 | ml |
chicken bouillon, powdered
instant |
|
| 15 | ml |
vegetables
dried flakes |
|
| 2.5 | ml |
parsley flakes
dried |
*
|
| 2.5 | ml |
savory
dried |
*
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
onion powder
|
|
| 1.3 | ml |
black pepper
|
|
Directions
To serve: 2 tablespoon uncooked instant rice, optional, ¾ 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 ¾ cup water in 1 cup measure and microwave on HIGH for 1½ 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.
