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 3.0 cup(s)

Salt 1.0 teaspoon(s)

Baking Powder 2.0 tablespoon(s)

Butter 0.25 cup(s)

Coconut Oil 0.25 cup(s)

Dietary Restrictions

Wheat / Gluten Dairy

Recipe Instructions

SOUP: Prepare mix per package. Stir in milk powder for extra creaminess. Keep warm over low heat. PAN BREAD: Mix flour, salt, and baking powder. Add butter and enough cold water to form a soft dough. Flatten into rounds ½ inch thick. Fry in a lightly oiled pan 4–5 minutes per side until golden. Serve soup in mugs with pan bread for dipping.