Recently I was fortunate to find a great deal on potatoes. 50 pounds for $5.55. I bought 100 pounds. I have been blanching the slices that I cut on my mandolin so I could dehydrate them. After blanching enough to fill nine trays in the dehydrator, a very nice potato stock was left. I set aside 3½ cups to make pumpernickel rye bread. I still had about two quarts left. Ah ha! Vegetable soup. Here is the recipe.
- 2 quarts potato stock
- 2 ½ quarts chicken stock (I used my homemade stock made from leftover frozen chicken bones from previous meals.)
- 1 bag (32 ozs) cauliflower, broccoli, and carrot mix. (I found this on quick sale for half price.)
- ¼ head white cabbage, thinly sliced
- 8 ozs mushroom, sliced
- 2 Tbsp. dried parsley
- Garlic and onion powder, to taste
- Salt and pepper, to taste
- In a large stockpot, add all ingredients; bring to a boil.
- Reduce to a simmer.
- Cook for about two hours.
You can also add any vegetable you have in the fridge. I also put half a bunch of sliced kale. The cabbage and mushrooms that I used were fresh; however, I do have both those ingredient as dried veggies. This soup is wonderful on a chilly day. I pair it with the pumpernickel bread that I mentioned. Enjoy.
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