Creamy Wild Rice and Mushroom Soup

Creamy Wild Rice and Mushroom Soup

1 (2.75 ounce) package country gravy mix (regular or no-fat)
1 tablespoon chicken bouillon granules (I used sodium free)
2 teaspoons dried minced onion
2 teaspoons dried celery flakes
1 teaspoon dried parsley flakes
1/2 cup uncooked wild rice
1/2 cup uncooked white rice
1 ounce coarsely chopped dried mushrooms (shiitake, chanterelle or oyster)*

Pour gravy mix into wide-mouth pint jar.

In small bowl, stir together bouillon granules, onion, celery and parsley. Pour into jar to make second layer. Add layers of wild rice, white rice and mushrooms. Seal with lid.

Attach gift tag (below) and decorate jar as desired.

Tag: Creamy Wild Rice and Mushroom Soup

Empty contents of jar into a large saucepan or Dutch oven. Add 7 cups water; heat to boiling.

Reduce heat; cover and simmer for 25 to 30 minutes or until rice is tender, stirring occasionally. Garnish with chopped fresh parsley, if desired.