Trail Cooking & The Outdoors » soup

Quirky Hotel Finds

Sarah — Wed, 07 Sep 2011 22:02:41 +0000

A couple weekends back Kirk and I had stayed at a Marriott property in Portland, Oregon for an extended weekend. I always keep an eye on the single serving items at the breakfast bars, this hotel had hands down the best breakfast I have seen in a “continental buffet” – it was massive and well done (and free). In one section though was a “Japanese Breakfast” that featured a new flavor of miso soup daily, Nori in single serving packets and a rice cooker, along with all the toppings. I was in love at first sight (OK, after Kirk pointed it out to me!)

The soup packets were single sized versions of the US branded ones – although they were the Japanese ones, that you see sold in multi packs in well stocked Asian grocery stores.

You just have to stop and look through the buffets at hotels when staying at them – you never know what your eyes might dance upon!

~Sarah

Tater Tuesday: A Hearty Medly Of Soups

Sarah — Tue, 29 Mar 2011 15:32:35 +0000

Maybe it is sunny where you all live, but here in Washington State it is still cold. Maybe the blossoms are coming on but the nice weather usually doesn’t arrive till April so I am still in winter mode this week! Two recipes that will warm you up, both of which are hearty soups/chowders. Find the recipes below on Trail Cooking along with many more.

Split Pea and Bacon Soup

Creamy Potato Soup

~Sarah

Food Find: Cheddar Cheese Soup Mix and Recipe

Sarah — Mon, 15 Mar 2010 15:09:34 +0000

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.

~Sarah