Dehydrated Vegetable Stock Powder

Vegetable Stock Powder

Makes 2/3 cup powder

4 cups water

1 cup chopped fresh onion

4 fresh garlic cloves, peeled

1 fresh green bell pepper, cut in half and seeded

1 fresh red bell pepper, cut in half and seeded

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh tarragon

1 tablespoon cornstarch

1. In an uncovered stockpot, combine all the ingredients except the cornstarch and bring to a boil. Reduce the heat to a simmer and cook until all the vegetables are tender and three quarters of the water has evaporated.
2. Using an immersion blender, blend the stock until all the solids are pureed. Stir in the cornstarch and let simmer, stirring until thickened.
3. Pour the puree on a drying sheet and set on a dehydrator tray. Slap the tray on the counter a couple times to level the liquid. Dehydrate at 125F for 10 hours. The dehydrated stock will be brittle. 
4. Break the dehydrated stock into pieces, place in a blender, and reduce to a powder. Store in a canning jar with an oxygen pack or a vacuum-sealed bag with an oxygen pack and double-bag in Mylar. Stored this way, it will keep 5 or more years.
5. To re-hydrate, add 1 tablespoon powdered dehydrated vegetable stock powder per1 cup boiling water.