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Dehydrated Recipes

Easiest Camper Soup | Commercial Dehydrators

Avail yourself of store-bought condensed soup and you can sustain yourself for an entire trip without repeating a flavor once! You need only to simmer the soup a few minutes with a little cornstarch added to thicken it up; otherwise the broth will run off the drying sheet in the dehydrator.

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Machine recommendation
Easiest Camper Soup | Commercial Dehydrators
Servings Icon
Serves
Makes 2 servings
Prep time
Prep time
15 minutes
Dehydration time icon
Dehydrating time
8-10 hours
Ingredients
  • 1 (10.5-ounce) can condensed soup of your choice
  • 2 teaspoons cornstarch
Ingredients
macros
Instructions
  1. In a small saucepan, combine the condensed soup (do not add water) and cornstarch and simmer over medium heat until thick, 2 to 3 minutes.
  2. Let cool until warm to the touch. Pour onto a drying sheet set in a dehydrator tray to make one leather and dehydrate at 155°F for 8 to 10 hours. After 4 hours, when the top of the soup is dry, it is important to flip the drying sheet over onto the dehydrating tray and peel the drying sheet away. Because of the higher temperature used to dehydrate this, case hardening can occur and this will help prevent that from happening, allowing the soup to dry all the way through. When dehydrated, it should be dry and brittle, and break or crumble easily.
  3. If you vacuum seal with an oxygen absorber, it will keep up to 1 month in the pantry, 6 months in the refrigerator, or 1 year in the freezer. If kept in a ziptop plastic freezer bag, it will keep in the refrigerator for 1 month and be good for 5 days once removed from the refrigerator if kept cool and dry.
TO PREPARE:
  1. Pour 2 cups boiling water over the leather, cover, and let stand for 10 minutes. Stir and enjoy.

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Machine recommendation
Easiest Camper Soup | Commercial Dehydrators
Servings Icon
Serves
Makes 2 servings
Prep time
Prep time
15 minutes
Dehydration time icon
Dehydrating time
8-10 hours
Ingredients
  • 1 (10.5-ounce) can condensed soup of your choice
  • 2 teaspoons cornstarch
Ingredients
macros
Instructions
  1. In a small saucepan, combine the condensed soup (do not add water) and cornstarch and simmer over medium heat until thick, 2 to 3 minutes.
  2. Let cool until warm to the touch. Pour onto a drying sheet set in a dehydrator tray to make one leather and dehydrate at 155°F for 8 to 10 hours. After 4 hours, when the top of the soup is dry, it is important to flip the drying sheet over onto the dehydrating tray and peel the drying sheet away. Because of the higher temperature used to dehydrate this, case hardening can occur and this will help prevent that from happening, allowing the soup to dry all the way through. When dehydrated, it should be dry and brittle, and break or crumble easily.
  3. If you vacuum seal with an oxygen absorber, it will keep up to 1 month in the pantry, 6 months in the refrigerator, or 1 year in the freezer. If kept in a ziptop plastic freezer bag, it will keep in the refrigerator for 1 month and be good for 5 days once removed from the refrigerator if kept cool and dry.
TO PREPARE:
  1. Pour 2 cups boiling water over the leather, cover, and let stand for 10 minutes. Stir and enjoy.

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Author Details

Kate.J

Kate spends her days doing life as a mother of two young boys, tending to chickens, ducks, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as she has a flare for design and photography.

https://www.instagram.com/katejoncheff/