Cream of Anything Soup

Cream of mushroom soup (et al) are very popular, if not for eating, for gluing together casseroles and hot dishes. But for those of us trying to eat better the ingredients in most of the canned soups are things to avoid, like HFCS and MSG.

I have a solution for you.I wish I could claim this recipe, since everyone that I have shared it with LOVES it, but I found it when I was trying a low carb eating plan. It didn’t work so well for me, but the forum was great for finding recipes that were homemade versions of things we liked. My only changes were using organic or homemade ingredients and I only use Celtic sea salt.

This soup was a hit (Thanks to Wendy aka usedtobeslim and Mary from the Somercize Forum) everywhere. One woman I shared the recipe with (on a different forum) said that her kids didn’t like the vegetable that she used (I believe she made asparagus) normally, but they loved it in this soup!

There is no flour or cornstarch in this so it should be okay for those going gluten-free or grain-free as long as you use homemade broth and you get a cream without additives (even some organic creams have fillers and thickeners so read your labels). It is also very simple; you can have it to the table in under 30 minutes.

Cream of Anything Soup

Ingredients

  • 1 stick butter (organic preferred)
  • 1 onion, sliced thin
  • 1 lb. chopped vegetables (broccoli, cauliflower, asparagus, mushroom, etc.)
  • 1 small can chicken broth (or 10-12 ounces homemade broth; if you use ready-made broth use an organic one like Imagine)
  • 1c. heavy cream (organic or fresh raw if you have access)
  • Celtic sea salt and white pepper

Instructions

  • Melt butter, sauté the onions and vegetables until they sweat.
  • Add the chicken broth and simmer 20 min.
  • Puree with a stick blender or put in a food processor or blender to puree.
  • Put back in pan, add cream, salt and white pepper to taste and heat through.

(I haven’t tried it yet, but I bet if you used seafood broth and subbed some crabmeat or shrimp it would make a nice cream of crab [or shrimp] soup.)

More Later,

Davette Brown

PS: If you try this let me know what you think.