3 cups Potatoes, cubed 1 cup Carrots, diced
1 cup Celery, diced
1⁄2 cup Onion, chopped 3 cups Water
4 Chicken Bouillon Cubes 3⁄4 cup Butter
3⁄4 cup Flour
2 cups Half and Half
2 cups Milk
12 oz. Velveeta Cheese
1 tsp. Basil
In a large pot combine potatoes, car- rots, celery, onion, water and bouillon. Bring to a boil on medium heat and cook for 15 minutes.
In a small saucepan melt the butter. Add the flour and mix until smooth.
Add butter mixture to the vegetables and mix well ensuring there are no lumps. Add half & half, milk, cheese and basil and simmer on medium - low heat until cheese is melted and soup thickens.
Pour soup evenly on trays lined with silicone mats. Fill trays no more than 2/3 full. Make note of the weight of the trays with food.
Process according to freeze-dryer instructions.
When finished freeze-drying, note the weight of the trays. The difference in weight of the trays before and after freeze-drying is the recommended amount of water needed to reconstitute the dish.
Add recommended amount of hot water to soup. Stir and let sit a few minutes until the soup is fully reconstituted.