Wild Rice and Barley is a hearty soup mix that makes great gifts for your friends and family. This soup is very easy to make either on the stove top and in your Instant Pot.
Combine the first 5 ingredients in a small bowl. This is the brown sugar mixture. Set aside.
Layer ingredients in a pint size canning jar with a tight fitting lid as follows: barley, dried vegetable flakes, brown sugar mixture, THM Trim Bouillon, rice and onion flakes, packing each ingredient slightly.
Cover mix and store in a cool dry place for up to 4 months.
Stove Top Soup Preparation
Pour soup mix into a 3 quart saucepan. Add 8 cups of water and 1 tablespoon butter; bring to a boil.
Reduce heat. Cover sauce pan; simmer for approximately 45-50 minutes or until the rice is tender.
Add 2 cups of shredded, cooked chicken for a complete meal.
Instant Pot Soup Preparation:
Pour soup mix into the Instant Pot liner. Add 8 cups of water and 1 tablespoon butter; stir. Lock lid in place, set pot using pressure cook or manual for 22 minutes. Natural release for 15 to 20 minutes.
Add 2 cups of cooked, shredded chicken for a complete meal.
Notes:
For a gluten free soup mix replace barley with ½ cup Chana Dal or yellow or red lentils.
Swerve Brown Sugar Replacement can be used on plan as a personal choice item.