The amount of heat this stew/soup has will depend on your curry powder. The stew has a warm, comforting flavor and is chock full. No bland broth here!
Using all dehydrated or freeze-dried ingredients, it is a shelf-stable recipe to tuck into your food bag. It’s best prepped as a one-pot method recipe.
I have never been a fan of commercially dehydrated or freeze-dried celery, but last summer, I freeze-dried the celery I grew on our homestead. That celery? There is so much flavor! And if you don’t like celery in your soup, just double the carrots.
Mulligatawny Stew
Ingredients:
- ½ cup dehydrated apples, crumbled
- ½ cup freeze-dried diced chicken
- 1/3 cup instant rice
- 2 Tbsp dehydrated diced carrots
- 2 Tbsp dehydrated
- 2 Tbsp chicken gravy mix
- 1½ Tbsp mild curry powder
- 1½ tsp granulated onion
- 1½ tsp butter powder
- ¼ tsp dried thyme
- Pinch black pepper
Directions At Home:
Bag all the ingredients in a sandwich bag. Mark “Add 4 cups water” on the bag.
Directions In Camp:
Add 4 cups water and the dry ingredients into a 2 Liter pot, preferably non-stick.
Bring to a boil, cover tightly, and let sit for 15 minutes.
Use a pot cozy to insulate in cooler temperatures or at high altitudes.
Serves 2.
~Sarah