Cream of Whatever soups?

[marydoc]

In perusing the crockpot recipe sticky, I saw a few recipes that included cream of chicken or cream of something else soups. I would not have thought that these were permitted on SB, but I'm new to this and much more familiar with Atkins. Are they allowed? If so, on all phases or only 2 and/or 3? Thanks!

[carolie]

According to the Good Fats Good Carbs Guide cream of broccoli and cream of chicken (made with water) are fine for all phases. I use the 98%ff (I think they are the healthy request soups?) cream soups for cooking from time to time.

[Dolly-VA]

I thought this might be of interest to others. It's what I use instead of "cream of whatever" soup. One recipe equals one can of condensed soup and this tastes great. Really! Nutritionally, it's FAR better than the canned soup. The ingredients are crystal clear. Fewer calories. If you use arrowroot powder, it's P1 (it's not a grain.) And, if it matters to you, it's also gluten free.

Cream of "Whatever" Soup

1 cup ff milk
2 tbsps arrowroot powder (or cornstarch if you can't find the other)
1 tbsp butter substitute of your choice (I like Land 'o Lakes Light)
1-1/2 tsps chicken boullion
1/2 tsp salt
pepper if desired

Put all in a 2 cup glass measuring cup and nuke for 1 minute, stir well (using a small wire whisk if you have.) Nuke another minute, stir again. Repeat if necessary till nice and thick.

Cream of Mushroom Soup
Add to Cream of Whatever before cooking:
1 small can mushroom pieces, chopped fine in a mini chopper

Cream of Chicken Soup
Add to Cream of Whatever before cooking:
1/2 cup chopped cooked chicken

Cream of Celery Soup
Saute 1/2 cup chopped celery till tender, add to Cream of Whatever before cooking.

[AmandaSue]

So if Cream of Broc. and Cream of Ckn are allowed in all phases, that means that the Campbell's Soup-To-Go kind are okay???

[ami]

So if Cream of Broc. and Cream of Ckn are allowed in all phases, that means that the Campbell's Soup-To-Go kind are okay???

It depends on what type of soup are the soups to go and if they're cream soups if they are made with water rather than milk.

I would not have them in a regular basis because they tend to have a lot of salt and you will start to retain water, but again if you're sick or cold, or don't have anything better to eat, you might want to have them.

[fyrespryte]

be carefull about those. I think it was the tomato that I was eating one day when I looked at the label. It had ALOT of sugar in it.

[pb&j]

be carefull about those. I think it was the tomato that I was eating one day when I looked at the label. It had ALOT of sugar in it.

actually, if it's tomato soup, some of that sugar might be natural sugar from the tomatoes... you'd want to check the ingredients for any added sugars (like fructose corn syrup)

[pb&j]

This is definitely the best SB substitute I have ever had for cream of tomato soup. Delicious and a must-try for cold winter months!


Cream of Tomato Soup, P1

16 ounces canned tomatoes (NSA), finely chopped
1/2 cup onion -- chopped
2 tablespoons tomato paste
1 1/2 cup chicken or vegetable broth
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon pepper
1 small can evaporated skim milk
1 tsp granulated Splenda (or equiv sugar substitute)

1) Cut tomatoes in bite-sized pieces and place with tomato liquid in a
saucepan; add onions, tomato paste, broth, bay leaf, splenda, salt, and
pepper. Bring to a boil over medium heat; lower heat and simmer, uncovered, for 5 minutes. Remove bay leaf.

2) Cool about 15 minutes, then turn into blender or food
processor fitted with steel blade. Cover; blend at low speed until
well-mixed. Meanwhile, heat milk, but do not allow it to boil or
burn (I microwaved on medium, stirring constantly).

3) Combine tomato mixture and hot milk. Simmer, stirring
constantly, until hot enough to serve.

Add-on's (each optional)
-In last step, add 2 T. curry powder, 1 tsp red pepper flakes and 1 tsp paprika - gives it great heat and taste!
-Before serving, garnish with 1 T. chopped parsley.




*modified from The Art of Cooking for the Diabetic, featured on recipezaar.com. Total prep and cooking time: 35 minutes

[marvholly]

I often make my "cream of whatever" soups. I use all the old or leftover stems from cauliflower, broccoli. asparagus, canned diced tomatoes or just some diced mushrooms. Cook them up in some lo sodium broth, some times w/ a bit of carrot, always with some salt, pepper, onion and garlic. Process in a blender/food processor until smooth. Add nf skim milk powder to taste/color/texture.

[kjj3kids]

I love Dolly-VA's "Cream of Whatever" recipe found at the link below (in Recipelover's sticky). She lists a cream of mushroom version among others.

http://www.southbeach-diet-plan.com/for ... hp?t=53120

[Kimboroni]

lol, Kjj, that's this thread!

[kjj3kids]

Oops, thanks Kimborini. I will try to find the thread that I wanted to add my posting to.

[lilo]

Hi!

i love cream of everything as well,

here in Costa Rica, we don't have half and half, so i would like to know if anyone knows what should I look for in a product that can help, we have elight evaporated milk, whipping cream, the type that you freeze, and it's very commmon to make sauces, but if anybody knows the % of fat, and carbs that I should look after would be great.,

Also, is corn starch allowed for any phase? and we have i can't believe is no butter, woudl that work?ç


Thankss

[lilo]

Hi!

i love cream of everything as well,

here in Costa Rica, we don't have half and half, so i would like to know if anyone knows what should I look for in a product that can help, we have elight evaporated milk, whipping cream, the type that you freeze, and it's very commmon to make sauces, but if anybody knows the % of fat, and carbs that I should look after would be great.,

Also, is corn starch allowed for any phase? and we have i can't believe is no butter, woudl that work?ç


Thankss

[recipelover]

I would definitely use the light or skim evaporated milk. It would work well in any kind of cream soup.

When making soups:
1 cup fat-free half & half versus 1 cup skim evaporated milk?????

I would choose the evaporated milk; it's basically just milk (which is carefully heated to remove half the water). Fat-free half & half (2 T. a day is our allotment) contains corn syrup and other chemicals.

PS I do use fat-free half & half in my coffee, but that is all.

A website to look at about evaporated milk:
http://www.verybestbaking.com/products/carnation/evap/#