Dehydrated Soup
By Spencer Knowles and Ryan Tomlinson
Rating ****
Preparation Time: 30 min
Cook Time: 1 hour
(6-8 hours to dehydrate the vegetables)
Serves: 8-10 People
Ingredients
Put the following ingredients in a Mason jar:
·
½ cup of
barley
·
½ cup of
dry split peas
·
½ cup of
white rice
·
2 tbsp.
dried minced onion flakes
·
2 tbsp.
dry parsley
·
¼ cup of
dehydrated vegetables – (carrots and potatoes)
·
2 tsp. of
salt
·
1 tsp. of
pepper
·
2 tbsp.
(2 cubes) chicken bouillon
Directions
1.
When choosing your vegetables, choose vegetables that
are soup related.
2.
Before dehydrating your vegetables cut them
approximately ¼ inch thick.
3.
Set your vegetables on a baking tray with cheese cloth
over the rack to absorb moisture. Set your oven at 150F and leave your vegetables
cooking for 6-8 hours with the oven door slightly open.
4.
Place your ingredients in your Mason jar.
5.
When ready to make your soup, place approximately 10
cups of water in a pot with the contents of the Mason jar and boil it. Simmer
for one hour or until vegetables are soft/cooked.
6.
Enjoy! J
Tips
1.
Blanch the vegetables before dehydrating to retain
their bright color. This also helps the
vegetables rehydrate quicker when it comes to cooking them.
2.
After dehydrating your vegetables, place them in a glass
mason jar to prevent the vegetables from sweating. Glass is always better than plastic.
Sources
The recipe was provided by my Mom, who is a trained chef and
used to sell this in her showcase in her restaurant.
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