Prep 10 mins
Cook 1 hr 30 mins
This soup is creamy and thick and the flavor actually improves if allowed to stand a few hours before serving. Very the herbs as your supply or inclinations allow. Small pieces of dried jerky or bacon bits are very good added to it, too. With a salad, it makes a pleasing simple lunch or supper, particularly on a chilly day. The recipe doubles nicely too. Adapted from the "Mary Bell's Complete Dehydrator Cookbook". Prep time does NOT include dehydrator drying time.
- 2 cups dried potatoes, slices
- 3 chicken bouillon cubes
- 5 cups water, plus 2 cups cold water
- 1⁄4 cup dried tomatoes, pieces
- 2 tablespoons shredded dried carrots
- 2 tablespoons dried green beans (1-inch pieces)
- 1 tablespoon dried bell pepper, pieces
- 1 tablespoon dried mushroom pieces
- 1 tablespoon dried onion, pieces
- 1⁄4 teaspoon dried basil
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon chopped garlic
- 1⁄4 teaspoon dried mustard
- 1⁄4 teaspoon dried celery powder
- 1⁄4 teaspoon celery seed
- 2 cups cold water
- 1⁄2 cup instant milk
- 1 cup dried potato flakes (store-bought or homemade, see note below)
- freshly grated parmesan cheese
- In a soup kettle, combine the dried potato slices, bouillon, and 5 cups water. Let sit about 5 minutes to absorb some of the liquid. Add the dried tomatoes, carrots, green beans, peppers, mushrooms, onions, and all the seasonings. Bring the mixture to a boil over high heat. Remove the kettle from the heat, cover, and let sit for at least 15 minutes to rehydrate.
- Return the kettle to the heat, bring the soup to a boil, and let it simmer slowly, stirring occasionally, for at least 1 hour until the vegetables are soft, adding water if necessary.
- In a pitcher, stir together the 2 cups cold water and the dry milk. Bring the soup to a boil and stir in the milk. Reduce the heat to low and gradually stir in the potato flakes. Stir constantly, to prevent the soup from scorching, for about 5 minutes. Top with Parmesan cheese before serving.
- Homemade Potato Flakes: Spread cooked mashed potatoes on lightly oiled leather sheets, place in the dehydrator, and dry. Break the sheets into chunks, put in the blender, and pulse until ground into flakes.