soup question

[junmist]

I have been making soup the last couple of weeks taste so much better than the stuff you buy but I am running out of freezer space and as I will be getting a food dehydrator for Christmas my question is can you dehydrate soup

[unsure]

i`d imagine with the nature of soup being watery , you would struggle .
i think you`d be better dehydrating the ingredients then its just a case of adding water and cook .

[Plymtom]

What you can do is condense it like the thicker canned stuff, uses power/gas but simmer it down till it's half the volume/ or whatever thickness is still workable, but when you think about it from there all you have to do is keep going, I've heard it done with chilli/curry etc thicken it till it will just spread thin on the dehydrator sheet then crumble it up.

[ForgeCorvus]

Basically yes
I've never done it myself but I found this for you (my google-fu is strong tonight)
http://www.mademan.com/mm/how-dehydrate-soup.html

Let us know how it works for you

[scruffypaul]

I've had a couple of Batchelor's Cup-A-Soups in my time, so dehydrated soup is possible/does exist. Homemade soup is lovely, but would it still be better than tinned if dehydrated and stored for months/years?

[DundeePrepper]

I've seen people use a combination of the above..

Say you've made a vegetable broth.. reduce it until its almost a paste (adding a tiny amount of flour will help without harming the flavour) then a you can place it in the freezer in ice cube trays or simmilar and you have small portions of soup you can boil in small amount of water and hey presto.. Soup.

I'm not entirely convinced a domestic dehydrator will work with soup.. I think you will end up with dried veg/meat swimming around in a half broth, half paste type mess. As there will be at least a little amount of fat/oil in the soup which wont dehydrate as far as I'm aware.

Thinking on it though.. maybe a simple soup like carrot, pea or lentil soup will work, Like Cup-a-Soups... If there was a way of doing it well I would imagine they would sell it in stores as a high end alternative with chunky veg and real meat.

I can't recall seeing any soups in the Mountain House / Wayfarer ready to eat ranges either.

[steviesun]

I would make the base say a chicken stock and condense it down before freezing. Any veg can be added later.

I also came across this link the other day:
http://www.urbanoutdoorskills.com/bouillon-cubes.html

[Vespa]

I know someone who has 40Kg of dried peas, that's a lot of dehydrated pea soup.