Trail Cooking & The Outdoors

Inspired by my vegan version yesterday, I set out to make a dairy-based one for everyone else (and well, even organic dry milk is cheaper than creamed coconut). This dry mix can be use as a soup base, added to dry recipes and more. Check out the delicious recipe below, for Creamy Chicken and Mushroom Rice, or try it also in these recipes on TrailCooking:

Creamy Mushroom Rice

Trashy Souper Rice

Creamy Chicken Rice

Dry Cream of Mushroom Soup Mix

Ingredients:

• 1 cup dry milk
• 6 Tbsp cornstarch
• ¼ cup dried shiitake mushrooms, crumbled
• 2 Tbsp veggie broth mix
• 1 Tbsp dried parsley
• 1 tsp dried onion powder
• ½ tsp dried thyme
• ½ tsp dried basil
• ½ tsp fine sea salt
• ¼ tsp ground black pepper

Directions:

Mix dry ingredients together.

Makes about 20 Tablespoons, or 4 batches worth. Store in an airtight container, such as a mason jar, shake before using.

To make soup, add 5 Tablespoons mix to 1 cup water, heat over a low flame till thickened, whisking preferably, constantly.

Creamy Chicken and Mushroom Rice

Pack in a quart freezer or sandwich bag:

• 1 cup instant rice, white or brown
• 5 Tbsp dry cream of mushroom soup mix
• 2 Tbsp shelf-stable Parmesan cheese (the green can kind)

Also take:

• 1 packet (half of package) chicken nuggets, or a 3 ounce can of chicken breast, with pull-top

FBC Method:

Bring 1¼ cups water to a near boil, add to rice bag along with chicken and broth, stirring. Seal tightly and put in a FBC cozy, let sit for 10 to 15 minutes. Cuff bag down, stir well.

Insulated Mug Method:

Bring 1¼ cups water to boil, add it to an insulated mug with chicken and broth and dry ingredients, stir and cover. Let sit for 10 minutes, stir well.

One Pot Method:

Bring 1¼ cups water to boil in a pot, add in chicken with broth and rice mixture. Take off heat, cover tightly and let sit for 10 minutes. In cooler temperatures or at altitude, use a pot cozy. Stir well.

Serves 1.

~Sarah