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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 4 |
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This is my personal favorite everyday, day off, soup. Excellent with a salad. Ingredients:
2 (19 ounce) cans campbell's beef and barley soup |
2 tablespoons wild rice |
1 tablespoon dried vegetable flakes |
1 stalk finely diced celery or 3 pinches celery seeds |
1/2 teaspoon dried basil |
1 pinch dried oregano |
1 pinch dried marjoram |
1 teaspoon minced fresh parsley, if you have it (i don't care for dried parsley) |
2 dashes tabasco sauce |
1 pinch cayenne pepper |
3 pinches salt |
black pepper |
2 bay leaves |
1 garlic clove, pressed |
1 dash worcestershire sauce |
Directions:
1. Add all ingredients, except the Worcestershire sauce (add it later), to a saucepan.
2. Add 2 & 1/2 soup cans of water.
3. Bring to a full roiling boil.
4. Stir it well, and reduce heat to simmer.
5. Cover.
6. Simmer for 2 & 1/2 hours. Remove bay leaves after 2 hours. It takes that long for the wild rice.
7. Stir occasionally.
8. Serve with warm bread, and butter.
9. Also excellent with simply crushed, saltine crackers.
10. Enjoy.
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