Polenta Cheese Soup

Serves two

• 1/2 cup dehydrated corn
• 1/4 cup polenta
• 1 tablespoon dehydrated bell pepper
• 1 bay leaf
• 1 teaspoon parsley flakes
• 1 teaspoon onion flakes
• 1 teaspoon celery flakes
• 1/2 teaspoon salt
• 1/8 teaspoon savory
• dash cayenne
• 1 teaspoon oil
• 4 cups water
• 1/2 cup milk powder
• 1/4 pound cheddar cheese
• 1/4 cup sunflower seeds (optional)

Combine all ingredients, except cheese, milk powder, and seeds, with oil and 3 cups of water. Bring to a boil and simmer for 15 minutes. Meanwhile, mix milk powder and remaining 1 cup water. Combine the two when polenta is cooked. Grate in cheddar cheese or cut in small chunks and stir in. Sprinkle with sunflower seeds if desired.

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