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Fifth Wheel Trailers and Cooking: Soups for Fall

When the fall season rolls around many RVers alter their style of dress, put a different wreath on the door, adjust their daily routines to accommodate colder mornings or potential overnight freezes. Some of the changes are tedious. Others are lovely. One particular fall association that many look forward to is Fall foods for the RV. Every season has its positives and its negatives, but Fall…Fall has soup.

Fifth wheel trailers all over the world have provided the means for amazing fall meals over and over again. Modern RV design means that campfire cooking is a choice rather than a necessity when choosing to travel by recreational vehicle. In today’s RV, travelers can concoct almost any recipe they’d like to try. For fall, it is highly recommended that the plans for “recipe concoction” include several tried and true soups that will cut the chill on a cold sitting by the campfire (or cuddled up on the couch of the RV watching a movie).

Broccoli Cheese Soup

Ingredients:

5 boxes chopped broccoli

5 cups water

2 beef bouillon cubes

1 cube butter

Flour/water (as needed to thicken)

1 can evaporated milk

½ large block of Velveeta cheese

Salt and pepper (to taste)

Directions: Add the broccoli, water and beef bouillon to a medium size pot. Bring it to a boil. Once boiling, add butter. Thicken with flour and water. (Tip: When using flour and water to “thicken” place a small amount of flour in a small bowl and add water. Mix well until thoroughly incorporated before pouring into the larger bowl or pot. Pouring flour and water directly into the soup pot separately will only create lumps of flour in the soup). Once the soup has reached the desired thickness, add evaporated milk, Velveeta cheese, salt and pepper. Serve warm. Goes well with a bread bowl or other “crusty” bread.

For fifth wheel trailer lovers who don’t like broccoli, the following soup may be a better addition to the fifth wheel trailer’s cookbook.

Tomato Soup

Ingredients:

2 cans tomato soup (Campbell’s or other basic, canned tomato soup)

2 (14.5 oz.) can diced tomatoes (with basil, garlic, and oregano)

2 ½ cups buttermilk (or half and half or whole milk)

2 Tablespoons chopped fresh basil

¼ teaspoon freshly ground pepper

Fresh basil (to garnish)

Directions: Combine all ingredients. RVers who enjoy a chunkier soup, the ingredients can be combined in a pot and warmed over medium heat. For those who dislike the chunky version of tomato soup it is recommended that the ingredients be combined and pureed (most blenders will have a puree option). Tip: Toast baguette slices and place one on top each person’s hot soup when serving.

The fifth wheel trailer’s menu lineup can always benefit from a good soup or two, but there’s never a better time to introduce soup into the regular RV diet than during the Fall months. Other soups that come highly recommended are: Chicken Noodle, Vegetable, Sausage and Lentil, Chili, Chicken Tortilla, Beef Stew, etc. Every RV traveler will have their own “favorite” soup recipes. Share and share alike!

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