Chanterelle and Lentil Soup
calories: 261, protein: 9.7 g, carbs: 24.7 g, fat: 13.1 g, sugars: 0.8 g, sodium: 313 mg
Put dried mushrooms in a medium-sized zip-lock freezer bag.
Mix lentils, mashed potatoes and thyme in a small zip-lock bag.
Pack remaining ingredients separately.
on the trail:
Add 1 cup water to the bag with mushrooms; close, and let soak for 5 minutes.
Meanwhile, melt ghee in a pot, add chopped onions and cook until soft.
Pour in the mushrooms together with the water they were soaked in.
Bring to a boil; add bouillon cube and lentil-potato mixture.
Season to taste with salt and pepper.
Simmer, stirring occasionally, for about 10 minutes, or until lentils are tender.
For gluten-free version, omit instant mashed potatoes or replace with homemade dehydrated potato bark.
For vegan version, replace ghee with vegetable oil.