Sheldon wrote:
> jmcquown wrote:
>> I found this in one of those "local" cookbooks I posted about
>> earlier. I have not tried it. But I suppose it can't be all that
>> bad if it's what you have to work with. I've bought the boxed mixes
>> from time to time, not going to deny it.
>>
>> My interpretations are in brackets [ ]. Seems like this could
>> easily be converted to using regular potatoes and a couple of cups
>> of grated American cheese I'd cube the potatoes, rather than use
>> the slices the boxed mix of potatoes contain, but that's just me.
>>
>> Potato-Ham Soup
>>
>> 1 box of au gratin potatoes [such as Betty Crocker brand]
>> 1-1/2 c. diced ham
>> 1/2 c. shredded carrot
>> 1/4 tsp. pepper
>> 3 c. water
>> 2 c. milk
>> 1/4 c. chopped fresh parsley
>>
>> In a large saucepan, combine [dehydrated] potato slices and
>> seasoning packet [dried cheese sauce mix] and everything but the
>> parsley. Bring to a boil. Reduce heat to medium and cook 15 minutes
>> or until potatos are tender [essentially reconstituted]. Stir in
>> parsley and serve.
>
> Reconstituted means adding liquid back to condensed. Adding liquid to
> dehydrated is rehydrated... no essentially about it.
>
DOH! See, I think of adding liquid as reconstituted, as in reconstituting
evaporated milk by adding liquid. I don't think of it as rehydrating. But
you're technically correct in that what you are doing with this particular
item is rehydrating.

> I see no reason one can't make soup from those boxed au gratin spuds,
> often dehydrated potatoes are better than the so-called fresh
> (storage)
> folks buy at the stupidmarket. In the rendition above I'd add some
> diced onion and celery... not much, like one rib celery and one
> scallion. And to truly make it a gratin it needs a topping, a handful
> of croutons.
>
Heh, add whatever you want That's why soup is such a versatile thing.

> And you don't need to buy those expensive boxed dealies (paying for
> seasoning packets and brand names), you can buy plain dehy potatoes in
> slice and dice... in fact there are many veggies avaialble dehy, and
> are excellent to keep as staples, they have a long shelf life....
> perfect for the soup/stew lovers.
>
> http://www.harmonyhousefoods.com/dehydrated.html
>
I checked out the link you provided. Dehydrated broccoli florets cost much
more on this site than the frozen florets I can get at the grocery store
(two 16 oz. bags for $3) vs. $5.95 for 2 oz. of the dehydrated stuff. Think
I'll stick with the grocery store florets. I'm not buying their claims that
dehydrated is more healthy, either. The potatoes might be a good buy if I
didn't have to pay for shipping but only if I didn't have to pay for
shipping.

I can buy the boxed mixes at the dollar store and toss the "mix" and use my
own cheeses and other ingredients, and add (as you suggested) some diced
vegetables (onion, garlic, celery, bell pepper). Might just have to try
this.

Soups are all about creativity

Jill