Wild Rice Cream Soup with Pan Bread

Lunch

Ingredients 12 servings

Cream of Wild Rice Soup Mix 3.0 package(s)

Milk Powder 1.0 cup(s)

Coconut Milk Powder 1.0 cup(s)

All-Purpose Flour, plus extra for rolling 3.0 cup(s)

Salt 1.0 teaspoon(s)

Baking Powder 2.0 tablespoon(s)

Butter Powder 0.25 cup(s)

Coconut Oil 0.25 cup(s)

Dietary Restrictions

Wheat / Gluten Dairy

Recipe Instructions

Soup: Prepare the wild rice cream soup mix according to the package directions. Stir in milk powder according to the package directions for extra creaminess. Keep warm over low heat.

Pan Bread: Combine the flour, baking powder, and salt in a bowl. Add the butter powder and enough cold water to form a soft, workable dough.

Divide the dough and flatten each into a round about ½ inch thick.

Heat a lightly oiled pan over medium heat. Fry the bread rounds for 4–5 minutes per side, until golden brown and cooked through.

Serve the soup in mugs with pan bread for dipping.