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

--
Have a wonderful day

"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.

"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

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!

"Evelyn" > wrote in message
...
>
> "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...

OOps.... meant BETTER, not batter.
--

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

that sounds nice, Lee

--
Have a wonderful day

"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.
>

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 -

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.

"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

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

On Mon, 16 Nov 2009 08:11:30 -0600, "Stormmee"
> wrote:

>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

Scarily fast peak, though...

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 150ug thyroxine
Last A1c 5.2% BMI 26

"Nicky" > wrote in message
...
> On Mon, 16 Nov 2009 08:11:30 -0600, "Stormmee"
> > wrote:
>
>>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
>
> Scarily fast peak, though...
>
> Nicky.
> T2 dx 05/04 + underactive thyroid
> D&E, 150ug thyroxine
> Last A1c 5.2% BMI 26


Rice is very high in carbs too. There are other substitutes that thicken a
sauce with less quantity, such as arrowroot or kuzu, but not sure about the
carb value.

--

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

"Nicky" > wrote in message
...
> On Mon, 16 Nov 2009 08:11:30 -0600, "Stormmee"
> > wrote:
>
>>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
>
> Scarily fast peak, though...

I use sweet rice flour for thickening. Doesn't take a lot and it doesn't
spike me.

i guess like with my allergies different grains would affect it differently.
one of the reasons i started using the rice was it has less gluton and i was
looking to find some thigs to share with DH's sister, it seems that the rice
flour is much better for consistency and texture for creamy type things, but
if it spikes you bad never mind... this sure is a learning curve... but i am
learning and taking notes. Lee

--
Have a wonderful day

"Nicky" > wrote in message
...
> On Mon, 16 Nov 2009 08:11:30 -0600, "Stormmee"
> > wrote:
>
>>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
>
> Scarily fast peak, though...
>
> Nicky.
> T2 dx 05/04 + underactive thyroid
> D&E, 150ug thyroxine
> Last A1c 5.2% BMI 26