soup and learning
Evelyn wrote:
> "Julie Bove" > wrote in message
> ...
>>
>> "Stormmee" > wrote in message
>> ...
>>> all cream of mushroom soup is not equal, and again the lower fat
>>> lower calirie one was higher carbs, lower calorie one was also
>>> almost a dollar a can higher in price. i sure am glad i am doing
>>> this to learn how my brother eats and to get me eating better...at
>>> least if i do make a misstep i am not making me or him sick. Lee
>>
>> Most canned soups are really high in carbs. There are a couple that
>> I buy and also one boxed tomato soup that I eat rarely. Due to our
>> food allergies, I have to make my mushroom soup from scratch. I buy
>> the large package of dried mushrooms from Costsco. They're very
>> cheap as mushrooms go!
>>
>> When I am ready to make the soup, I fill my Magic Bullet with them
>> and turn them to a powder. This adds creaminess and thickness to
>> the soup. I then mix this with some plain rice milk and olive oil. You
>> could use cream and butter if you don't have allergies. I also
>> add a few fresh mushrooms which have been chopped. I suppose you
>> could use all dried and just chop a few of those, but I tend to make
>> this when I have fresh mushrooms in the house. I then cook it down.
>> I also add a small amount of freeze dried or fresh chopped onion,
>> parsley, salt and pepper.
>
>
> I make a couple of different mushroom soups. One is the traditional
> cream of mushroom, made with a white sauce, with a chicken bouillion
> cube added, and the sauce made with milk, flour and butter in the
> traditional way. Add sauteed mushrooms cut anyway you want. It gets
> batter as it
> stands
> The other is a combination of chicken broth and marsala wine and
> mushrooms sauteed in butter, then the liquid is added and it is
> really quite delicious. I called it "golden mushroom soup" since it
> is different from the other one.
>
> Your recipe sounds pretty good, Julie. Very inventive to pulverize
> the mushrooms to get the thickness!
Another use for my magic bullet!
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