Dehydrator Potato Soup - cooking recipe

Ingredients

2 cups dried potatoes, slices
3 chicken bouillon cubes
5 cups water, plus 2 cups cold water
1/4 cup dried tomatoes, pieces
2 tablespoons shredded dried carrots
2 tablespoons dried green beans (1-inch pieces)
1 tablespoon dried bell pepper, pieces
1 tablespoon dried mushroom pieces
1 tablespoon dried onion, pieces
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon chopped garlic
1/4 teaspoon dried mustard
1/4 teaspoon dried celery powder
1/4 teaspoon celery seed
2 cups cold water
1/2 cup instant milk
1 cup dried potato flakes (store-bought or homemade, see note below)
freshly grated parmesan cheese

Preparation

In a soup kettle, combine the dried potato slices, bouillon, and 5 cups water. Let sit about 5 minutes to absorb some of the liquid. Add the dried tomatoes, carrots, green beans, peppers, mushrooms, onions, and all the seasonings. Bring the mixture to a boil over high heat. Remove the kettle from the heat, cover, and let sit for at least 15 minutes to rehydrate.
Return the kettle to the heat, bring the soup to a boil, and let it simmer slowly, stirring occasionally, for at least 1 hour until the vegetables are soft, adding water if necessary.
In a pitcher, stir together the 2 cups cold water and the dry milk. Bring the soup to a boil and stir in the milk. Reduce the heat to low and gradually stir in the potato flakes. Stir constantly, to prevent the soup from scorching, for about 5 minutes. Top with Parmesan cheese before serving.
Homemade Potato Flakes: Spread cooked mashed potatoes on lightly oiled leather sheets, place in the dehydrator, and dry. Break the sheets into chunks, put in the blender, and pulse until ground into flakes.