Asparagus and Wild Rice Soup with Crab
Ingredients:
1/8 cup (30 Gm) Parmesan cheese
1/3 cup Idahoan Baby Red Skins Instant Mashed Potatoes
1/3 cup Nido whole milk
1/2 teaspoon Butter Buds Sprinkles
1 teaspoon McCormick Old Bay Seasoning
1/2 teaspoon Onion chopped, dried
1/8 cup (4 Gm) Emergency Essentials Asparagus, freeze dried
0.8 ounces Gibbs Instant 7 Minute Wild Rice
0.5 cups (23 Gm) Emergency Essentials Crab, freeze dried
Directions
At Home:
Place in a small plastic ziplock bag the instant potato flakes and parmesan cheese, milk powder, Butter Buds, Old Bay Seasoning.
Package Weight: 6.25 oz.
In a quart ziplock freezer bag, combine the chopped onion, asparagus, instant rice, crab and copy of the “At Camp” instructions and the sealed bag with the potato flakes.
At Camp:
Remove the small plastic bag with potato flakes; set aside. Place the crab and rice mixture in a medium pot. Add 3-3/4 cups water (fill to the 900 ml mark). Cover; bring to a boil while stirring frequently. Cook until rice is tender. Take off the heat and add the bag of dry ingredients. Stir for a few moments. Allow to finish cooking in an insulated cozy.
Nutritional Info
- Servings Per Recipe: 1 serving
- Amount Per Serving: 4 cups
- Calories: 512.2
- Total Fat: 13.5 g
- Cholesterol: 39.9 mg
- Sodium: 1779 mg
- Total Carbs: 68.3 g
- Dietary Fiber: 3.1 g
- Protein: 26.3 g