Five-Grain Soup

Serves two

A filling creamy soup, and quick-cooking. Very good for rainy-day lunch in the tent. Serve with cheese or peanut butter and crackers.

• 3 tablespoons rolled oats
• 2 tablespoons dehydrated diced potato or 1 baked potato, chopped small
• 1 tablespoon whole wheat flour
• 1 tablespoon barley flour
• 1 tablespoon millet flour
• 1 tablespoon rye flour
• 1 tablespoon nutritional yeast (optional)
• 1 tablespoon milk powder
• 1 tablespoon dehydrated carrots
• 1 teaspoon onion flakes
• 1 teaspoon parsley flakes
• 3/4 teaspoon salt
• dash garlic granules
• 1 teaspoon oil
• 4 cups water

Combine all ingredients in cold water and oil. Bring to a boil, stirring frequently. After soup comes to a boil, place on low fire and let it bubble gently for 5 minutes.

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