SOUPS

Soups come in great variety: canned, dehydrated, frozen. Hot soup is bracing in cold weather, and cold soup is refreshing in hot weather – it is little trouble at any time. Soup is especially good to remember when the time comes – as it inevitably does that sandwiches begin to taste dry. Combinations of soups add to the selection. Some wilderness campers mix soups at random and claim they are always able to eat the result with relish, but then, wilderness campers get very hungry. For guaranteed good eating, you may want to try:

• Tomato soup and cream of celery soup
• Tomato soup and bean soup
• Tomato soup and chicken broth
• Cream of mushroom soup and chicken noodle soup
• Tomato soup and pea soup, seasoned with curry powder
• Corn chowder and onion soup
• Vegetable beef soup and beef consommé
• Mushroom soup and clam broth 
• Onion soup and minestrone
• Cream of celery soup and 1 can of deviled ham
• Cream of chicken soup and a small can of cream style corn
• 1 can of consommé, 1 can of consommé Madrilène, and juice of 1 large orange -serve hot or cold

Little additions make a big difference with soup. A sprinkle of chives, or chopped spring onions, on vichyssoise; lemon juice with black bean soup, or a dash of sherry; grated cheese on onion soup or minestrone; a cut-up hot dog in split-pea soup.

Other additions can make soup into a one-dish meal:

• Heat 1 can of consommé, 1 can of pea soup, can of water. Add cut-up bits of ham. Simmer. Add grated cheese before serving.
• Combine tomato soup, cream of mushroom soup, and 1½ cups of milk, heat slowly, add 1 cup canned lobster, shrimp or crab, season with pepper and Worcestershire sauce.
• To one envelope of cream of potato soup mix add milk, dried parsley or thyme, and 1 can of minced clams. Heat slowly.
• Combine 1 package of beef noodle soup mix with 1 package of vegetable soup mix, add water, 1 can sliced mushrooms and 1/3 cup of red wine.
• 1 can cream of chicken soup, 1 can cream of mushroom soup, 2 cans milk, 1 cup cut-up canned chicken. Cook over low heat.
• Combine the contents of 1 can of diced beets with 1 teaspoon chopped onion, 1½ cups condensed bouillon and 1 cup water. Cook 5 minutes. Add salt and lemon juice. When served, garnish with sour cream. Quick borscht!
• Add 1-inch round meatballs (made at the moment or from a can) to vegetable soup. Simmer until done, about 10 minutes.