A recent food find was Frontier Food’s Cheddar Cheese Soup Mix. I picked up a bag in my recent order from Frontier Foods and like most bases figured might as well have fun adding more to the soup – make it heartier. The mix itself is easy to use, simply add 3 Tablespoons of dry mix to a mug and 3/4 cup boiling water, stir well and let sit for a minute. For an easy snack or part of dinner you can’t beat that for fast. The mix is vegetarian friendly and all natural as well.
We prepared the recipe two ways: FBC and one pot styles. The FBC method bag is on top of the FBC Cozy, the sandwich bag for the one pot method is to the right. We used a GSI Soloist pot and a MSR Windpro canister stove for both versions. Add in a lighter and a long handled spoon and off we went. Dry weight of the meal below is 2 ounces.
Cheddar Cheese Soup
3 Tbsp cheddar cheese soup mix
2 Tbsp freeze dried potatoes
1 Tbsp freeze dried tomato chunks
1 Tbsp instant rice
1 tsp dried parsley
1 cup water
The FBC version tucked into the cozy, waiting for hot water. (With FBC use very hot water, just below boiling)
Stove and pot in action.
Once the water was added, it was stirred and sealed tightly. It needed about 10 to 15 minutes and then was ready to eat.
Ready to eat:
For the one pot version we brought the water to a boil, added the dry ingredients, stirred well and turned off the stove. Cover tightly and let sit for 10 minutes. A pot cozy is a good idea for cold temperatures.
Soup is ready to sip on.
Inspired? Want to make more soup recipes? Head on over to Trail Cooking for more! One nice thing about soup in the off season is it helps keep you hydrated which can be an issue in cold temperatures – when you don’t feel thirsty but are.