North West Rafters Association Southern Oregon Non Profit Whitewater Rafting Club - Since 1982

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SOUPS


Recipes for Soup while whitewater rafting with the North West Rafters Association club

Appetizers | Beverages | Breads | Breakfast | Condiments
Desserts | Main Dishes | Side Dishes | Soups | Snacks


Clam Chowder

1 pkg. Knorr "Swiss Leek" soup mix
2/3 cup instant potatoes
2/3 cup powdered milk
5 cups water
6 oz. can chopped or minced clams, including juice
Mix all ingredients and bring to a boil. Simmer for 5 minutes or until done. Bacon sprinkled on top is a nice flavor addition.

Contributed by: Barbara B. Sharpe.


Open Kettle Stew

This works best if you have a tripod and a medium kettle to hang over the campfire (can also be prepared on a standard camping stove as well using a standard saucepan).

  • 1 To 1 1/2lb Stew Beef (cubed)
  • 3 Potatoes (chunked)
  • 3 Carrots (chunked)
  • 1 Onion (chunked)
  • 3 Celery Stalks (chunked)
  • 2 Tomatoes (chunked)
  • 1 Green Pepper (chunked)
  • 1 Yellow Pepper (chunked) - (may substitute colored pepper with green pepper)
  • 1 Red Pepper (chunked) - (may substitute colored pepper with green pepper)
  • 4-6 Mushrooms (chunked)
  • Turnip Greens (chopped)- Between 1/2 To A Full Handful (optional)
  • Water
  • Seasoning (salt, pepper, garlic powder, etc...)

Place stew beef in kettle and cover with just enough water to cook the beef (too much water at this time will increase the amount of time it takes to cook the beef). Once the beef is is "just pink" on the inside, add all the veggies to the kettle. Add more water to the kettle (see note above about using too much water at this time). Allow everything to cook while adding your favorite seasonings (salt, pepper, garlic, and bay leaf is recommended). By adding small amounts of seasoning during the course of the final cooking process allows you to tailor it to your own tastes, plus it helps you to remember to stir the kettle from time to time. You may wish to add more water as it cooks off. I generally use as little water as possible to keep the stew thick, but it's all up to your taste. Once everything is cooked, just grab a bowl and a spoon and enjoy.

*chunked means that you don't have to chop the veggies equally as the whole effect of this stew is to taste and look homemade. Also I didn't define the size of veggies to use as this all depends on how many people you are going to feed. I usually use Med. To Lrg. sized veggies, but my wife claims I always do an overkill when I make it.

*note - This stew is meant to be cooked "all day" over an open fire. I will usually start it around 1:00pm and let it slowly cook all afternoon. Stirring it "from time to time".

Contributed by Edward Sutton


Swedish Apple Soup

  • 6 Medium Sized Sour Apples
  • 1 1/2 c Dried Apple Slices
  • 2/3 c Granulated Sugar
  • 7 c Water
  • 2 tbsp Lemon Juice
  • 1 1/2 tbsp Potato Flour
  • Lemon Peel From 1/4 Slice Of Lemon
  • 1/8 Stick Cinnamon

** This is a "make-ahead" recipe so the directions reflect this **

Wash and rinse the sour apples. Core and section the sour apples. Put 6 1/2 cups water in saucepan and bring to a boil. Add the sour apple sections, lemon peel, and cinnamon stick to the boiling water and boil until the sour apples are very tender. When tender, pass through a wire sieve (strainer) allowing only the stock to pass through. Throw out the sour apples, lemon peel, and cinnamon stick (I suggest that the boiled sour apples could be thrown out into your yard for the birds to eat - They love it!). Pour the apple stock back into a saucepan and add the sugar, dried apples, and lemon juice. Bring to a boil. Mix the potato flour and the remaining 1/2 cup of cold water together. Stir in the flour mixture to the boiling soup. Cook the soup for about 10 mins. (adding more lemon juice and sugar if needed). Place in a tightly sealed container. Let soup cool and refrigerate it until served. This soup is served cold and may be topped with whipped cream and a Swedish rusk (Swedish toasted bread) on the side.


Corn Soup

  • 12 ears Corn (de-husked and cleaned)
  • 1 tbsp Flour
  • 1 tsp Salt
  • 1 tsp Parsley (minced)
  • 1/2 cup Butter (melted)
  • 4 Hard Boiled Egg Yolks

Grate the corn off of 6 ears. Place the 6 cobs in a pot allowing it to boil for about 45 mins. Meanwhile, cut the corn from the remain 6 ears and combine it with the grated corn in a bowl. Mash the egg yolks and add the flour, salt, and melted butter. Slowly add the corn cob stock to the mixture stirring constantly. Add the corn and parsley to the mix and allow it to cook for another 10 mins. If soup is too thick, thin it with water or milk.

Contributed by Edward Sutton


Smitty's Campfire Chili

  • 1lb hamburger
  • 1 can stewed tomatoes
  • 1 can chili beans
  • 1can tomato soup
  • 1 medium to large onion
  • Garlic salt or powder
  • 1 tsp salt
  • 1 tsp pepper
  • Chili powder

In a large frying pan brown hamburger and diced onion and season to taste with garlic salt. Drain excess grease. Add remaining ingredients and season to taste with chili powder. Let simmer till thickens.

Contributed by Craig Smith


Cool Summer Fruit Soup

  • 6 cups Cantaloupe (peeled, seeded, & cubed)
  • 1 3/4 cups Coconut Milk
  • 2 tbsp Lime Juice
  • 2 tbsp Ginger Root (grated)
  • 2 tbsp Mint (minced)
  • 1 tsp Almond Extract
  • 1 dash Ground Cinnamon (be generous)
  • 1/4* cup Brown Sugar (packed)

Puree everything except the brown sugar in a blender (or food processor) until smooth. Sweeten with the brown sugar to taste (use more than a 1/4 cup if desired). Chill for several hours or overnight to allow for the flavors to meld. Serve garnished with mint leaves, edible flower petals, and/or lemon slices.

Contributed by Edward Sutton

Appetizers | Beverages | Breads | Breakfast | Condiments
Desserts | Main Dishes | Side Dishes | Soups | Snacks

 

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