Ingredients:
- 2 Tbl. olive oil
- 1 onion, minced
- 3 medium baking potatoes (about 1 ½ pounds), scrubbed but not peeled, minced
- 4 stalks celery, minced
- 2 cloves garlic, minced
- ¼ cup whole wheat flour
- 1 cup any variety stock
- 1 cup milk
- 13 ounces canned water-packed tuna, drained
- ¼ cup minced parsley leaves (4 tsp. dried parsley)
- 1` tsp salt
- 1 tsp. hot sauce
- 1 cup frozen peas
- 1 cup finely grated Parmesan cheese
Directions:
- Heat oil in Dutch oven over low heat.
- When the oil is hot, add onion, potatoes, celery, and garlic.
- Cook for 10 minutes, stirring occasionally.
- Stir in flour.
- Add stock slowly, stirring.
- Stir in milk, tuna, parsley, salt, and hot sauce.
- Heat gently.
- Remove from heat and stir in Parmesan cheese.
Dehydrate:
Spread on covered dehydrator trays and dehydrate for 6 hours at 145 degrees.
Yield: Serves 4 (Weight 1 dehydrated serving = 4.5 ounces)
Rehydrate:
Cover with water 1 ½ inch above level of food in pot, boil, stir, and serve.
Serving Suggestion: Serve with garlic bread croutons.
Calories: 437