Fall is Soup Time! Cream Soups (LSCDL Recipe)

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Cream Soup

2 cups chicken, veal, vegetable, or beef stock, or water

1 cup yogurt cheese or DCCC, whipped smooth

2 tablespoons finely minced onion

2 tablespoons butter

1 finger garlic, pressed

½ teaspoon each fresh basil and thyme

¼ teaspoon white pepper

¼ teaspoon salt (optional)

In a large sauce pan, melt butter. Sauté onion until just translucent,

then add garlic and cook about 2-3 minutes. Add ½ cup of the stock. If a

very smooth soup is desired, remove from heat, cool slightly, then purée

in a blender. Whisk in the yogurt cheese. Gradually add the rest of the

stock, whisking until smooth. Stop adding stock when you have desired

degree of thickness for the soup.

Add desired meats, vegetables, and seasonings:

· Cream of tomato soup: Mix 2-3

cups very thick tomato sauce with cream soup base. Adjust seasonings – a

sprinkle of Krivelshire spices or Cajun Vegetable

Seasoning is nice. Bring just to a simmer.

· Cream of onion soup: Melt 4

tablespoons butter and add 3 cups coarsely chopped red, yellow, or white

onions. Cover and cook on low heat 15 to 20 minutes, or until very

tender. Cool slightly, then add to soup base.

· Cream of chicken soup: use

chicken stock for base. Add 2 cups cooked, coarsely shredded chicken meat

and 1 teaspoon poultry seasoning and stir well. Bring just to simmer, and

serve.

· Cream of mushroom soup: sauté

½ pound sliced mushrooms, crimini or button in 2-4 tablespoons butter.

Sprinkle with ½ teaspoon thyme. Cook slightly, then add mushrooms and

butter to the soup.

· New England-style clam

chowder: cook ¼ to ½ pound bacon very crisp (Gene’s Crispy Bacon) and

crumple, reserving 2-4 teaspoons bacon grease. Sauté 2 dozen medium size

quahog clams in bacon fat, along with ¼ cup chopped onion. Cool slightly,

and add with 2 cups soaked, cooked navy pea beans or split red lentils or

2 cups cooked, chopped cauliflower to the soup. Serve topped with bacon

bits. Use Pork or Seafood stock for the soup base.

If you add too much stock so soup is too thin, beat one or two eggs well,

then add 2-3 spoonfuls of cooled soup, whisking it into the eggs. Repeat

until at least one cup has been added. Then add this mixture into the

soup and blend well. (Soup should not be hot when adding the egg). Return

to heat and bring to just simmering, stirring constantly. Boiling the

soup after adding the egg will cause it to curdle, and you will have a

nice, creamy, egg drop soup flavored with whatever else you added.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund