I find the best way is to make your soup, stew, chili or whatever at home and when it gets to the consistency you like then dry it. At camp add a slight bit less water than what the recipe calls for (you can add more if it is still too thick). This way you do all the simmering at home and on the trail you just rehydrate and reheat.

I like sauces that are hearty... like this....



which is probably why FBC doesn't appeal to me as much as my own way of doing things.
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