Do you cook with soup? - Page 2

[lil_miss_understood]

Originally Posted by BedHead

I am in the process of trying to not cook with canned soups. Right now I generally avoid recipes that call for them, but there are a couple of holdovers from my pre-healthy-eating life that the kids just LOVE and so I make them every couple of months.

What would you use instead of tomato soup in a recipe?

I struggled with that for a long time. Then I decided to make my own "condensed tomato soup".

1/2 can tomato paste
3/4 c water
3 t sugar
1/8 t onion powder
1/8t garlic powder
1/2 t salt
1/8 t powdered celery seed
1 t sweet rice flour (or regular wheat flour if you can have it)

This is my "first version", so chances are it will be revised (first point of business is to see if it's better/as good with less sugar) but that's what I'm using at present.

[Valerieg]

Well ladies, I need some help on these bases, please tell me how to make a roux! And, any other cream base you're referring to. I'm oblivious! I do use homemade broth (though I don't make it, my butcher does, but no additives).

And for tomato soup I use this recipe:
http://find.myrecipes.com/recipes/re...ipe_id=1108229

It's easy and delicious and works well in recipes.

Sadly, I do still occasionally use canned soup. But I just began selling a product that has cream of mushroom without the garbage. I just don't know the better ways. Enlighten me!

[Ruthla]

How to make a roux:

http://allrecipes.com/HowTo/Making-Roux/Detail.aspx

I've found that white rice flour works very well in a roux, but brown rice flour leaves a "gritty" texture. I've never tried with any flours other than wheat flour (before I cut out gluten) and rice flour.

[lil_miss_understood]

Originally Posted by Ruthla

How to make a roux:

http://allrecipes.com/HowTo/Making-Roux/Detail.aspx

I've found that white rice flour works very well in a roux, but brown rice flour leaves a "gritty" texture. I've never tried with any flours other than wheat flour (before I cut out gluten) and rice flour.

I've only done it with sweet rice flour. I'd never done it before going gluten free.

[LisainCalifornia]

I never use creamed soups from a can, but I do occasionally use canned chicken or beef broth (clear broth).

This thread reminds me of this book I checked out from the library called "Minnesota Hot Dish Cookbook" or something like that. It was a huge book, and practically every recipe starts with "open a can of cream of mushroom/celery and dump into bowl..." I had never heard of such a thing! I have never been to Minnesota, but their hot dishes don't sound so yummy!

[crunchy_mama]

I have a friend from Minnesota and she is always talking about hot dishes.

[almadianna]

Nope, my husband jokes once in a while about this too. He says "you know what would make this better? cream of ____ soup" and then I proceed to give him the evil eye and throw a soup spoon at his head.

But in all seriousness no, they are full of sodium which we cannot have because of Mike's high BP... and wow.. they scare me.
I have also never found a real need for them. There isnt anything that I cannot recreate better.