To dehydrate broccoli, first cut it into bite sized pieces and blanch for about a minute in boiling water. This will help to maintain the green color (otherwise it goes a nasty brown).  Plunge the hot broccoli into some cold or iced water to stop the cooking process. Drain to get as much water off as possible. I then spray with a bit of lemon juice (also helps the green color). Place on your dehydrator trays (not touching otherwise you get damp spots). It usually takes my dehydrator about 6 to 8 hours to dehydrate broccoli. Store as you would other dehydrated foods. Here is the dehydrator I use: (Excalibur Dehydrator)

To use your broccoli, here’s a simple but tasty broccoli soup recipe using things that are probably already in your food storage.

Broccoli Soup

3 cups chicken broth (approx 2 cans. You can also use water or water with bouillon cubes)

5 cups rehydrated (or fresh) broccoli (approx 2.5 cups dehydrated)

1.5 cups fresh (or rehydrated) onions (approx 3/4 cups dehydrated)

2 bay leaves

6 tbsp butter (can also use canned butter or butter powder)

7 tbsp flour

3 cups milk (can use reconstituted powdered milk)

Bring chicken broth (or water etc) to a boil. Add broccoli, onions and bay leaves. Reduce heat and simmer until broccoli is tender. Remember to remove your bay leaves.

In a separate saucepan melt butter and stir in your flour to make a roux (paste). Slowly stir in the milk and incorporate it into the roux. Cook until thickened. Add your broccoli mix slowly. Heat and stir until thick.

If you have no butter and flour to make a roux you can also thicken your soup with cornstarch (make sure it boils to cook out the cornstarch) or potato flakes.