Does anyone know if you cook with cream soups (mushroom, celery,chicken) and discard the soup afterwards, does it add too many carbs? I love to do meats in cream soups and veggies for flavor. Any ideas/comments?

Teresa

Teresa, I believe you could use the condensed soups if you just had a tablespoon or so. The carbs in Campbells mushroom are 8.8 per 125ml(approx 1/2 can) so a tblespoon with a splash of cream would be ok.OR you could go the whole hog and mix up your own with cream,butter, 3 or 4 sliced mushrooms, cheese and seasonings .This would probably be better.
Bon apetit!!

Thanks Pippa26. I thought of making my own but thickening is a problem. I'll add cream cheese or something.
By the way, I see you're from Canada. Is stevia popular up there. I was looking into a product from Stevia Canada that is suppose to have no aftertaste.

Teresa

Yes Teresa, we do have stevia .I have not tried it .I was discussing it with a health food dtore employee and he said it had an unpleasant aftertast. So I'm not much help.Stevia Canada I do not know.
Thickening your home made cream sauce should happen as the cream reduces the same as alfredo sauce which is mostly butter and cream.Give it a try
pippa

Pippa,

I tried Xanthan gum (all fiber) for the first time tonight to thicken stir fry. Just a 1/2 teaspoon. It was MARVELOUS! I can make gravy again!!!! And thick cream soups, yeah!

Teresa

Guar gum works well as a thickener, too, and a teaspoon goes a long, long way. It works hot or cold. Just mix well!

I have not used either of "the gums" yet, do you get them in a health food store? I have not seen them in the supermarkets but they are in all our processed foods. Sounds like the answer though .Thanks
Pippa

Since you are just interested in the flavor, and are going to discard the soup, don't bother with a cream soup.... You'll get just as much flavor or more out of a good meat, seafood, or vegetable stock and not have to worry about the pesky carbs.