you would need to check the carb count but you can get by with at least a
third less flour changing nothing else if you use rice flour... finished
mine last week so can't check the carb count, but it makes such a nice sauce
with lots less flour. Lee

--
Have a wonderful day

"Evelyn" > wrote in message
...
>
> "Ricavito" > wrote in message
> ...
>> On Nov 13, 4:36 pm, "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!
>>>
>>> --
>>>
>>> Evelyn
>>>
>>> "Even as a mother protects with her life her only child, So with a
>>> boundless
>>> heart let one cherish all living beings." --Sutta Nipata 1.8- Hide
>>> quoted text -
>>>
>>> - Show quoted text -
>>
>> Question on the mushroom soup-- how does one keep it from being
>> grainy? We both love mushroom soup, but the one time I made it the
>> texture was disappointingly grainy, although the flavor was great.
>
>
> You make a cream or white sauce first. Melt butter, saute the
> mushrooms in the butter. Now add flour, and make sure the flour is
> completely soaked with the butter. Add more if necessary to make a roux.
> Then add cold milk, cook and stir CONSTANTLY till thickened. If it gets
> too thick, add more milk.
>
> I always add a few chopped onions to it when I saute the mushrooms. It
> enhances the flavor a bit. A grating of nutmeg on top is nice too.
>
> My mother always made a wonderful cream of spinach soup the exact same
> way. Just add some cooked chopped spinach to the sauce. Cream of
> broccoli soup is the same way.
>
> A chicken bouillion cube can be a great flavor enhancer to all of these
> creamed soups. Be careful though, the flour may not be kind to your
> BG's, Be sure to calculate how much per serving. You can also reduce the
> flour and add half and half or real cream to make up the difference.
>
>
> --
>
> Evelyn
>
> "Even as a mother protects with her life her only child, So with a
> boundless heart let one cherish all living beings." --Sutta Nipata 1.8