Another instant soup recipe

[prairiemom]

Using dehydrated foods. I've tested it several times, adjusting to get (what I think is) the right thickness for use in recipes calling for canned soup and for a good flavor. I think I've got it here. Of course, you may find you want to adjust the flavor a bit, but this is a good start:

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A great substitute for canned Cream of Mushroom Soup with virtually no fat!

2 C dried mushrooms<o></o>
3 1/2 C dry milk<o></o>
2 Tbsp dried onion<o></o>
2 Tbsp dried parsley<o></o>
1 tsp dried thyme<o></o>
1 tsp salt
1/8 tsp pepper or to taste<o></o>
2 tsp chicken bullion powder<o></o>
1 Tbsp powdered ranch dressing mix<o></o>
½ C bean flour<o></o>

<o></o>Combine all ingredients in a blender and pulse. You want about 1/3 of it to be chunks of mushroom, the rest powder, so don’t over blend.<o></o>

To use: ¾ C mix to 1 ½ C water. Bring to a boil, simmer 5 min. Allow soup to cool if you plan to use it as a substitute for canned soup. Soup thickens as it cools.

[HopefortheBest]

Sounds like an awesome "food ration!" I'd love to try out that recipe sometime. Now, after you've prepared the mixture, how do you go about storing it for future use? Do you store it in a zip lock baggie, in a can or something else? It sure does seem resourceful. Thanks for sharing your recipe. I'll have to tell my husband about it. :D

[Dolcezza]

awesome recipe! have you ever visited this site?
http://www.rawmazing.com/rawmazing-recipes/
they have gourmet dehydrator recipes with yummy photos!!

[prairiemom]

I just store it in a jar with a tight fitting lid. Or you can portion it out into ziploc baggies if you want to store in a 72-hr kit or take camping. It gets humid here, so I vacuum seal all of my dehydrated stuff, just with a Seal-a-Meal sealer and canning lids.

Dolcezza, that website looks GREAT! I'm going to have fun exploring it (and the recipes.)