Dehydrated Vegetable Stock

Ingredients

• 8 cups water
• 2 cups chopped onion
• 2 celery stalks, sliced
• 8 garlic cloves, peeled
• 4 fresh bell peppers (green and red), cut in half, seeded
• 1 handful parsley, chopped
• 2 twigs fresh rosemary
• 2 teaspoons fresh tarragon, chopped
• 2 tablespoons cornstarch
• Salt, to taste
• 1/2 teaspoon ground black pepper

Instructions

1. Wash the vegetables and slice.
2. Combine everything except cornstarch in a large pot.
3. Bring to a boil on medium heat then reduce to medium low heat and cook until vegetables are tender and the water has reduced by about 3 quarters.
4. Use an immersion blender or regular to blend until pureed.
5. Stir in the  cornstarch and let simmer with stirring until thickened.
6. Pour on dehydrator trays lined with dehydrator sheets. Use a spoon to spread the soup so it is level.
7. Dehydrate for 10 hours at 125°F (52°C) .
8. Break into pieces and blend to a powder in a blender.
9. Store in airtight containers. It can keep for up to 5 years.