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Cucumber and Parsley Soup

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	Total Cooking Time: 30 minutes
	Serving Size:
	servings
Ingredients:
1 cup Dehydrated scliced cucumbers 1/2 cup Dehydrated cubed potatos 1/4 cup Dehydrated scallions or green onions 1/4 cup Dehydrated parsley 1 Pinch rosemary 1/2 tsp Mustard seed - Ground black pepper 1 Large chicken bullion cube 6 1/2 cups Water
Preparation:
Dehydrating Cucumbers: Place cucumbers whole into boiling water for a few minutes to soften. Cut with a stainless steel knife or blade and place on dehydrator. Dehydrate about 10 hours. Preparing Soup: Add all ingredients into a pot with 6 1/2 cups boiling water and place the lid on. Bring soup to a rolling boil, then reduce the heat to medium and cook for 30 minutes.