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F Trail OOD
Soup
by
p aul a. n eufeldt
July 12, 2017
A soup that uses purely dehydrated ingredients. This is
great for backpacking and as emergency food supplies.
• 1/2 cup dried, diced shitake mushrooms
• 1/2 cup powdered vegetable broth
1 cup dried, quartered and sliced-potatoes,
1 cup dried, halved lengthwise and sliced-carrots • 1/2 cup nutritional yeast.
• Chunks jerky, added to taste
1/2 cup dried, sliced and quartered tomatoes
1 cup dried, diced onions
Directions:
1 cup lintels
1. Cut vegetables into thin, smaller pieces before
1 cup dried seaweed in 1-inch pieces
drying them. Dry for 14 hours at 135 degrees (or
longer if still contain any moisture). Best to dehydrate
1/4 cup dried, minced garlic
onions and garlic outdoors as they have a strong odor.
1 cup Brown rice flour (for thickening)
Ingredients:
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2. Stir in the dried lentils in hot water, let simmer until lentils are
soft, about 45 minutes. Drain the water, setting it aside.
3. Blend lentils in a blender until smooth, adding back just enough of
the cooking water as needed to blend smoothly. Pour soup onto fruit
roll sheets that work with the dehydrator you are using. Dehydrate
on medium temperature until crumbly and completely dry; usually
14 hours at 135 degrees will work for this as well.
4. Mix all ingredients except jerky, crumbling in cooked-dried
lentils, in equal parts in large mixing bowl. Separate into freezer
bags, or airtight solid containers for later use (great for backpacking
using a lightwight camp stove).
5. Will keep for up to a year unrefrigerated, in a dry, sealed container,
until reconstituted (cooked in boiling water). Makes about 20
servings.
6. To rehydrate and cook, mix 2 parts water to one part dry
ingredients, adding jerkey to taste and bring to a boil on camp stove
for ten minutes. Serve immediately.