Campbell's Cream Soup

[LCSue]

Does anyone happen to know how to make a substitute for Campbell's Cream of Something Soup? I have noticed that a lot of my family's everyday favourites seem to start with these soups for a base. Especially the cream of chicken. I thought of using broth with guar gum, but don't know how much that would resemble condensed soup. I have tried whipping cream for a base, but I find the taste quite overwhelming and my kids don't like it as much. Any suggestions?

[IslandGirl]

LCSue, I've got something somewhere on that but darned if I remember where. I'll have a rummage and see if I can dig it up.

[IslandGirl]

Found it, LCSue.

I haven't actually tried them yet myself, but I had plugged them into my MasterCook for future reference. Hope they are of *some* help to you.

The first one uses the ThickenThin not/Starch from Expert Foods.

The second comes from the original Dr. Atkins' Diet Revolution (1972-77) and is an old-fashioned thin custard or basic cream sauce (thickened with egg yolks) but will be much heavier on the fats and the tastebuds... and may not hold its thickness with extended cooking (like in a casserole).

Good luck!

* Exported from MasterCook *

Cream Soup Base

Recipe By : Judi, adapted from Barb Pollack discussion
Serving Size : 1 Preparation Time :0:00
Categories : Development Sauces & Coatings
Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Tablespoons Heavy Cream -- 95% Cals From Fat
8 Fluid Ounces Chicken Broth
5 Teaspoons ExpertF not/Starch

" Barb: To make the equivalent of a canned soup, use good strong chicken broth or at least two chicken bouillon cubes (more, if they aren't too salty), four to five teaspoons of not/Starch, two to four tablespoons of heavy cream or use half fresh heavy cream and half RealCream (to get a better match on the flavor), plus enough water to make the required 10 1/2 fluid ounces. (For cooking only, you can use all RealCream -- it tastes great, but it doesn't
look as good as soups made with at least part fresh cream.) ***
This recipe, using three bouillon cubes at one carb apiece, would have approximately five carbs net for the equivalent of a can of soup, plus it should cook like the canned soup. "

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NOTES :
Nutrition: 364 kCals, 30g fat, 13g protein, 11.5/7.5g carb/fiber [net=4g]
[in a pinch, substitute a mix of Xanthan/Guar gums for the not/Starch; beware of lumping]


* Exported from MasterCook *

Basic Cream Sauce

Recipe By : Judi, from DADR (slight mods)
Serving Size : 1 Preparation Time :0:00
Categories : Fat Fast Ingredients
Veggie Ovo-Lacto Soups
Sauces & Coatings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Cup unsalted butter
3 egg yolks
1/4 Cup water
1/4 Cup Whipping Cream 35%
Dash salt

Makes 18 tablespoons or about 1 1/8 cups.
Melt buttter (top of a double boiler or gently in the microwave).
Add egg yolks one at a time, beating with a whisk or rotary beater.
Combine cream, salt and water, add a little at a time, beating constantly; continue beating until thick and cream (about 4 or 5 minutes).

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NOTES : 1243 kcals, 134.8g fat 96% (78.9s 40.3m 6.9p), 2.6g carb/0g fiber, 10.5g protein, 59mg sodium, 123mg potassium, 136mg calcium, 2mg iron, 1.7mg zinc, 5513iu A, 78.3mcg folacin.

[Deirdre]

I use the Campbell's ready to serve cream of mushroom soup. I don't have any right now but I think it's 7 or 8 carbs / 1/2 cup. You could probably add some cream to cut the carbs a bit more.

[LCSue]

Thanks so much Judi and Deirdre for your quick responses! I shall try these all out and see which ones work the best. Both seem to turn out to be quite low in carbs ... super!!

I thank you, my spoiled kids thank you ... :D !!

[Karen]

Hi LCSue,

Another thing to try--though carby but--is making a soup base with lots of sauteed leeks and a lot of "whatever" you want to make the soup out of. Add enough chicken stock to cover, cook, puree and sieve.

Reheat and add finely chopped of the "whatever" vegetable for texture then thin out with more stock and bring to a boil. Add cream and season to taste. Now, for each 2 cups of soup you will need 2 egg yolks...

Remove the soup from the heat--it can't be anywhere near boiling--and add a cup of soup to the yolks while whisking constantly. Pour the yolk mixture into the soup and reheat gently. If you boil it. the eggs will curdle. Soup made this way cannot be reheated. If you like this method, you can make the soup without the yolks and only add them when you heat and serve the soup.

Karen

[LCSue]

Thanks for the recipe, Karen. I had forgotten about using a puree for thickening ... great idea and sounds very versatile.

I have always preferred 'baking' more than 'cooking'; think I'll have to take up a new challenge.