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Healthier alternative for cream of chicken soup?
I have lots of recipes that call for a can or two of cream of chicken (or cream of mushroom or cream of celery, etc.). One of the things I like about cooking for my family is that I can scam in veggies and make things a bit healthier. But adding a can of that stuff seems to defeat the whole purpose. They are loaded with fat and sodium.
Does anyone have a recipe for a homemade, healthier cream of something soup that will work in a casserole? Or does anyone know of a brand of cream soups that is low in fat and sodium?
Easy - Campbell's 98% fat free - cream of chicken, cream of celery, and cream of mushroom. Instead of filling the can with water to add to whatever you are making, add fat free or reduced fat milk. Looking for something more heavenly - use 1/2 fat free milk and 1/2 fat free half and half. Remember, using any one of these extremely reduced fat soups is a great alternative to a lot of recipes:
-Make a creamy chicken bake with any of the reduced fat soups. If you use mushroom, toss in some freshly sliced mushrooms, same for celery. Serve over rice or noodles. Going extra healthy? Use brown rice or whole wheat noodles.
-Homemade soup in an instant? Yes you can. Start with some veggies - my fav is to use garlic, onions, celery, and onions. Saute this down - use Pam or Olive Oil to reduce bad fats and calories. Add in the soup concentrate, milk/1/2 and 1/2, and even some broth - chicken, veggie, beef. If you want something hardier and elss fattening, substitue legumes (beans - you can get them canned and ready to use - cantenelli are easy and likable for those not use to using beans) - or add chicken to the soup. Want to make it a totally mushroom soup? Add white, shitake, and portabella mushrooms to the soup.
-Lastly, it can be a great thickener to things like a cream sauce for pasta, filler for lasagna, or something of that sort. Let your imagination and taste buds lead you on this adventure. I would make a veggie lasagna, substiuting whole wheat pasta (or even layering tufu) - or you could do it the old fashion, lovely way of regular lasagna (which will always be my personal fav). Add ricotta cheese (low-fat, not fat free, tastes and blends pretty much the same as full fat), mozzerella (I would only use whole fat or part skim), and parmesean (sorry, here I will have to use full fat) to cream of mushroom or celery. Use this as the "beshemel" (white) sauce in the pasta. You will save tons on heavy cream and whole fat cheeses. However, it will taste devine.
*Remember that the most important thing is that you and yours like it. How about adding some peppers, shrimp, veggies, or tufu? It is all up to your own tastebuds.
How to cook Thai Chicken and Galangal Coconut Cream Soup
Cream Soup
The golfer tell you how to make the best soup
I am just a golf lover,and I will go to play it occasionally.Some times I will surf on the internet for the golf clubs for sale.Today I found some interesting.how to make the best soup.So now a golfer tell you how to do it.
First of all,prepare What You Need:
soup or stew pot,dutch oven,meat bones for stock,vegetables,herbs
The tips-Difficulty: Easy?Time Required: 5 minutes
Here's the step How to do it:
1.Make soup 1 to 2 days in advance to let flavors blend.
2.Reserve the vegetable cooking water and use in place of plain water to improve soup flavor.
3.Shin, marrow, neck and oxtail bones are best for stock flavoring.
4.Veal knuckles are best for making jellied stocks.
If soup tastes thin or weak, add bouillon cubes or powder as a strengthener.
Cool soup uncovered as quickly as possible by placing pot in sink of ice water.
Cold soups dull the tastebuds and usually need more seasonings than hot soup. Taste and adjust before serving.
If using beer or wine in the soup, reduce salt slightly.
Wine added to soups should be done shortly before serving and do not let it boil.
Too much wine will make soup bitter. 1/4 to 1/3 cup per quart is plenty.
When reducing or boiling down a soup stock, do not add salt until the end.
If soup is too salty, add half a peeled raw potato and simmer about 15 minutes to absorb excess salt and then remove potato.
1 teaspoon of sugar or light brown sugar will mellow the acidity of tomato soup.
Vegetable cream soups can be thickened by pureeing some of the vegetables with a bit of the liquid.
Add herbs at the end to preserve the most flavor.
Tips:
As a general rule, 1 quart soup equals 6 first-course servings or 3 to 4 main course servings.
Use a soup tureen when serving soup as a main course to lend elegance to the table and keep soup hot for seconds.
Match a light-flavored soup to a rich or spicy main dish and vice versa.
thanks for the help of the internet,I hope it could give you some guide by my words too.
more interest in www.golfwholesaleshop.com
About the Author
Recipe for cream soup?
Do you know of a recipe for "cream of" soups. And if so how does the taste differ from store bought soups.
CREAM OF CHICKEN BROCCOLI SOUP
4 c. broccoli (chopped)
1 lg. onion, chopped
3 lg. carrots, grated
1 c. diced celery
1 stick butter
2 (10 oz.) cans cream of chicken soup
4 soup cans water with 40 oz.
1 (12 oz.) can evaporated milk
Pepper to taste
In an skillet saute the vegetables in the butter until semi done. Stir and do not allow the vegetables to brown. When vegetables are semi down add 2 (10 ounce) cans of cream of chicken soup, 40 ounces of water. Allow soup and vegetables to simmer until smooth and bubbly (10 to 15 minutes).
Turn heat off and add 1 (12 ounce) can of evaporated milk, stir into soup mix. Do not allow soup to boil or cook after adding milk. Add pepper to taste. Serve immediately.
Cream of Mushroom Soup
1-1/2 ounces dried porcini mushrooms, or other dried mushrooms
7 cups chicken broth, homemade or low-sodium canned
6 tablespoons unsalted butter
5 cloves garlic, minced
10 ounces button mushrooms, chopped
2 leeks (white part only), thinly sliced
2 medium shallots, thinly sliced
7 tablespoons all-purpose flour
3 parsley sprigs
3 sprigs fresh thyme
1 bay leaf
1/2 cup heavy cream
1 teaspoon Madeira
1 teaspoon kosher salt
Freshly ground black pepper
Place the dried mushrooms in a large bowl. Bring the broth to a boil and pour over the dried mushrooms. Set aside to rehydrate for about 20 minutes.
Using a slotted spoon, remove the mushrooms and reserve the broth. Roughly chop the mushrooms.
Heat the butter in a large pot over medium-high heat. Add the button and rehydrated mushrooms and cook, stirring occasionally, until soft and somewhat dry, about 6 minutes. Add the leek and shallot and cook, covered, stirring occasionally, until translucent, about 4 minutes. Stir in the flour and cook, stirring, for 2 minutes more.
Pour in the reserved mushroom broth, taking care not to add any grit or dirt that may have fallen to the bottom of the boil, and bring to a boil while whisking constantly. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 10 minutes. Remove from the heat and allow to cool.
Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the mushroom puree. Return the puree to the pot and reheat over medium heat.
Whisk the heavy cream, Madeira, and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.
Cream of Potato Soup
1 med. onion - chopped
2 Tbls. butter OR margarine
4 med. potatoes - peeled, diced
1 cup chicken broth
1/4 cup chopped fresh parsley OR 2 Tbls. dried parsley
1/4 tsp. ground thyme
1/4 tsp. celery seed (see Notes, below)
salt and pepper - to taste
1 1/2 cups milk mixed with 2 Tbls. all-purpose flour
-In a 2-quart saucepan over medium-high heat, cook onions in butter until soft.
-Add potatoes, chicken broth, parsley, thyme, celery seed, salt, and pepper to saucepan; simmer for 15 minutes over medium-low heat, stirring occasionally.
-Stir milk/flour mixture into the saucepan.
-Puree half of soup in a blender; return puree to the saucepan.
-Simmer soup, stirring often, until thickened.
Notes: No celery seed? Use celery salt and omit or reduce added salt.
I hope these were helpful,Take Care!!! 
How to Make Creamy Mushroom Soup - Cream of Mushroom Soup Recipe
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