Broccoli and Cheddar Cheese Soup

Contributed By: Nessa’s Nook

This recipe makes 2 large trays of Broccoli and Cheddar Cheese Soup*

Directions:

1. Add all ingredients into a large stock pot on the stove
2. Mix together and cook for about 15 min or till the veggies are cooked and/or rehydrated
3. Put in freezer and freeze until solid
4. Freeze Dry
5. Powder (I like the large zip top bag and rolling pin method)
6. I like to store non long term (plan to eat fast) in just a half gallon jar with an o2 absorber and vacuum seal the jar and put lid on
7. Store Appropriately (See Tips and Tricks for storage help)

Cycle Time:

Rehydration:

Add a little bit of boiling water, stir, let stand, check and repeat until you reach desired consistency.

* Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray

Cycle times & rehydration for reference only. Your results may vary.