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Camping A Fork in the Trail, camping recipes, Laurie Ann March, Wilderness Press, camp soup, camping dinner recipe

Published on December 11th, 2015 | by tanya

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Friday Foods – Cream of Potato and Roasted Garlic Soup

 Hungarian hot paprika gives this dish from Fork in the Trail a little heat. Enhance the flavor of this soup by adding a little smoked Gouda or chicken.

Cream of Potato and Roasted Garlic Soup

Makes 2 servings

1 tablespoon dried chives

1 teaspoon roasted garlic

2/3  cup instant potato flakes

1/2 teaspoon dried parsley

1/4 teaspoon dried thyme

1/3  cup nonfat powdered milk

1/2 teaspoon Hungarian hot paprika

1/2 teaspoon salt

1/4 teaspoon cracked black pepper

2 1/4–2 1/2 cups water

At Home

Combine dry ingredients and place in a zip-top freezer bag.

At Camp

Put 2 1/4 – 2 1/2 cups of water in a pot to boil. The less water you use, the thicker the soup will be. When the water comes to a boil, turn off the heat and add the bag of dry ingredients. Stir for a few moments. Add more water if necessary to reach the desired consistency.

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About the Author

is a Jersey girl living in Birmingham who loves to run far and eat lots.



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