Re: substitute for cream of mush soup

[Guest guest]

: have you checked our recipe files especially the one on sauces? We

also have " links " in the recipe file to many other healthy recipe sites,

one of which is sure to have a substitute.

on 10/17/2003 7:43 PM, john roberts at johnhrob@... wrote:

> As long as were talking about food, does anybody know a good substitute for

> 's Cream of Mushroom soup? I am trying to zero out trans fats in my

> diet and the 98% fat free lists some hydrogenated oil in that 2%. I use this

> in a few recipes for texture and at <2% it's probably not a significant

> amount but it's not zero.

>

> JR

[Guest guest]

No I hadn't....but upon your suggestion I did. I could not find a file on

sauces. The file on soups did not cover my specific request and while I

didn't check every recipe link I didn't see any that looked promising.

I have contacted Rodney off list and will check out his recipe which sounds

like what I'm looking for... perhaps he can add that to your recipes.

I am constantly amazed by how pervasive trans fats are in the food supply,

zero tolerance.

Thanks anyhow.

JR

-----Original Message-----

From: Francesca Skelton [mailto:fskelton@...]

Sent: Saturday, October 18, 2003 8:53 AM

Subject: Re: [ ]substitute for cream of mush soup

: have you checked our recipe files especially the one on sauces? We

also have " links " in the recipe file to many other healthy recipe sites,

one of which is sure to have a substitute.

on 10/17/2003 7:43 PM, john roberts at johnhrob@... wrote:

> As long as were talking about food, does anybody know a good substitute

for

> 's Cream of Mushroom soup? I am trying to zero out trans fats in

my

> diet and the 98% fat free lists some hydrogenated oil in that 2%. I use

this

> in a few recipes for texture and at <2% it's probably not a significant

> amount but it's not zero.

>

> JR

[Guest guest]

Under " miscellaneous " recipes, there' a guar gum " cream " sauce. Basically

it's just skim milk, guar gum and garlic to taste.

on 10/18/2003 12:47 PM, john roberts at johnhrob@... wrote:

> No I hadn't....but upon your suggestion I did. I could not find a file on

> sauces. The file on soups did not cover my specific request and while I

> didn't check every recipe link I didn't see any that looked promising.

>

> I have contacted Rodney off list and will check out his recipe which sounds

> like what I'm looking for... perhaps he can add that to your recipes.

>

> I am constantly amazed by how pervasive trans fats are in the food supply,

> zero tolerance.

>

> Thanks anyhow.

>

> JR

>

> -----Original Message-----

> From: Francesca Skelton [mailto:fskelton@...]

> Sent: Saturday, October 18, 2003 8:53 AM

>

> Subject: Re: [ ]substitute for cream of mush soup

>

>

> : have you checked our recipe files especially the one on sauces? We

> also have " links " in the recipe file to many other healthy recipe sites,

> one of which is sure to have a substitute.

>

>

> on 10/17/2003 7:43 PM, john roberts at johnhrob@... wrote:

>

>> As long as were talking about food, does anybody know a good substitute

> for

>> 's Cream of Mushroom soup? I am trying to zero out trans fats in

> my

>> diet and the 98% fat free lists some hydrogenated oil in that 2%. I use

> this

>> in a few recipes for texture and at <2% it's probably not a significant

>> amount but it's not zero.

>>

>> JR

>

>

>

[Guest guest]

And there's a rice with buttermilk sauce recipe under " main dishes " .

on 10/18/2003 12:53 PM, Francesca Skelton at fskelton@... wrote:

> Under " miscellaneous " recipes, there' a guar gum " cream " sauce. Basically

> it's just skim milk, guar gum and garlic to taste.

[Guest guest]

I'm not sure how bad corn starch is, but if it's not off of your list

you could use milk of your choice (1 cup), a bouillon cube of your

choice (1), and corn starch (1-2 tsp depending on desired

thickness). Bring it to a boil stirring constantly until it's thick.

Margar

> > it's just skim milk, guar gum and garlic to taste.

[Guest guest]

To be honest I don't even know what corn starch is... Looks like I need to

do some research and edumacate myself some... I was just using the cream of

Mushroom soup to be lazy, I can probably get the effect I want simpler and

without unwanted spare ingredients... I'll report back with what I come up

with, but be patient it may take a while to do this right...

Thanks to all who have provided suggestions.

JR

-----Original Message-----

From: margarinva [mailto:onslowbb@...]

Sent: Saturday, October 18, 2003 8:26 PM

Subject: Re: [ ]substitute for cream of mush soup

I'm not sure how bad corn starch is, but if it's not off of your list

you could use milk of your choice (1 cup), a bouillon cube of your

choice (1), and corn starch (1-2 tsp depending on desired

thickness). Bring it to a boil stirring constantly until it's thick.

Margar

> > it's just skim milk, guar gum and garlic to taste.

[Guest guest]

Substitute for cream of mushroom soup...Hmmm...come up with a mushroom soup

substitute that contained no trans fats, had the consistency of canned

condensed soup and would withstand heating with out breaking down (I

assumed this is what you wanted, , since you said that you added it to

things for texture).

Off, to the kitchen I went and this is what I came up with....with the

ingredients I had on hand.

1/2 cup fat free yogurt

1/2 cup fat free cottage cheese (I used 1% because thats what I had)

2 6.5oz cans mushroom stems and pieces (I didn't have any fresh mushrooms

to try)

1/8 to1/4 tsp. ground white pepper

1/3 to 1/2 packet of splenda (to cut the acidity of the yogurt)

Put all ingredients into blender and blend on low. Keep stopping blender

and scrape down sides until you get a nice even consistency. One of those

little hand blenders would probably work great.

I put the Mushroom mixture into a sauce pan and heated it on stove 'til

bubbling. I stirred often to prevent burning and it heated well...no

separation or breaking down. Then I tried " reconstituting " it by adding

water and it behaved similar to regular cream of mushroom soup. I think that

a little guar gum would improve the texture a bit...but I don't have any.

Anyway...guess what I had for lunch.

Michele & the Fur Kids

Conneaut, Ohio

[Guest guest]

Michele: you are a great resource!!! You're another Suzie Cart!! (The

veterans will understand this comparison - for you newbies, Suz has

contributed some great stuff to the recipe files - such as guar gum " pie "

recipes - see the files ).

Doug pls add to both the " soups " and the miscellaneous recipe files.

on 10/19/2003 12:24 PM, Michele Pitonyak at map1@... wrote:

> Substitute for cream of mushroom soup...Hmmm...come up with a mushroom soup

> substitute that contained no trans fats, had the consistency of canned

> condensed soup and would withstand heating with out breaking down (I

> assumed this is what you wanted, , since you said that you added it to

> things for texture).

> Off, to the kitchen I went and this is what I came up with....with the

> ingredients I had on hand.

>

> 1/2 cup fat free yogurt

> 1/2 cup fat free cottage cheese (I used 1% because thats what I had)

> 2 6.5oz cans mushroom stems and pieces (I didn't have any fresh mushrooms

> to try)

> 1/8 to1/4 tsp. ground white pepper

> 1/3 to 1/2 packet of splenda (to cut the acidity of the yogurt)

> Put all ingredients into blender and blend on low. Keep stopping blender

> and scrape down sides until you get a nice even consistency. One of those

> little hand blenders would probably work great.

>

> I put the Mushroom mixture into a sauce pan and heated it on stove 'til

> bubbling. I stirred often to prevent burning and it heated well...no

> separation or breaking down. Then I tried " reconstituting " it by adding

> water and it behaved similar to regular cream of mushroom soup. I think that

> a little guar gum would improve the texture a bit...but I don't have any.

>

> Anyway...guess what I had for lunch.

>

> Michele & the Fur Kids

> Conneaut, Ohio

>

>

[Guest guest]

I forgot to write that you should press the mushrooms between a couple of

paper towels to get most of the water from the can out of them. I don't know

if you would have to do this with fresh mushrooms.

Michele & the Fur Kids

Conneaut, Ohio

[Guest guest]

Michele and Rodney: Thanks.... I have been using condensed cream of mushroom

soup for more years than I would like to count as a short cut in recipes...

as I've said before I don't even care about the mushrooms. I plan to do a

little experimenting myself not to replicate the soup per se but the

function I use it for (texture, mouth feel, etc)....

Yes, I looked up cornstarch too and while the link I found showed at least

traces of some good stuff (calcium) it is pretty much just an empty

carbohydrate. I am leaning toward trying to build something around whey

protein, maybe some guar, as I'd rather add quality protein than empty carbs

to my " engineered " foods.

Thanks to all for the good suggestions.

JR

-----Original Message-----

From: Michele Pitonyak [mailto:map1@...]

Sent: Sunday, October 19, 2003 11:25 AM

Subject: Re: [ ]substitute for cream of mush soup

Substitute for cream of mushroom soup...Hmmm...come up with a mushroom soup

substitute that contained no trans fats, had the consistency of canned

condensed soup and would withstand heating with out breaking down (I

assumed this is what you wanted, , since you said that you added it to

things for texture).

Off, to the kitchen I went and this is what I came up with....with the

ingredients I had on hand.

1/2 cup fat free yogurt

1/2 cup fat free cottage cheese (I used 1% because thats what I had)

2 6.5oz cans mushroom stems and pieces (I didn't have any fresh mushrooms

to try)

1/8 to1/4 tsp. ground white pepper

1/3 to 1/2 packet of splenda (to cut the acidity of the yogurt)

Put all ingredients into blender and blend on low. Keep stopping blender

and scrape down sides until you get a nice even consistency. One of those

little hand blenders would probably work great.

I put the Mushroom mixture into a sauce pan and heated it on stove 'til

bubbling. I stirred often to prevent burning and it heated well...no

separation or breaking down. Then I tried " reconstituting " it by adding

water and it behaved similar to regular cream of mushroom soup. I think that

a little guar gum would improve the texture a bit...but I don't have any.

Anyway...guess what I had for lunch.

Michele & the Fur Kids

Conneaut, Ohio

[Guest guest]

As I said in my original post..... " I use this in a few recipes for texture

" .

I feel as long as I'm rolling my own and using this in a larger recipe, I

might as well investigate covering just the specific characteristics I'm

looking for. I was anticipating suggestions like BRAND XYZ doesn't have

trans fats, but this is ultimately a better approach as I gain more control

over all ingredients.

While I'm sure Michele's recipe makes an excellent mushroom soup, without

the cornstarch (third ingredient on 's label) or some similar

thickening agent (like guar), it " may " not act the same for my purposes in

combination recipes. I am not a food chemist but I've been cooking for a few

tens of years. I plan to evaluate and experiment with " all " the advice I've

received and like I also said I expect this to take me a little time.

Thanks again.

JR

-----Original Message-----

From: Francesca Skelton [mailto:fskelton@...]

Sent: Sunday, October 19, 2003 11:45 AM

support group

Cc: Doug Younkin

Subject: FW: [ ]substitute for cream of mush soup

Substitute for cream of mushroom soup...Hmmm...come up with a mushroom soup

substitute that contained no trans fats, had the consistency of canned

condensed soup and would withstand heating with out breaking down (I

assumed this is what you wanted, , since you said that you added it to

things for texture).

Doug: this is the version that should go in the " soup " and " miscellaneous "

files.........Pls disregard the other version.

Off, to the kitchen I went and this is what I came up with....with the

ingredients I had on hand.

1/2 cup fat free yogurt

1/2 cup fat free cottage cheese (I used 1% because thats what I had)

2 6.5oz cans mushroom stems and pieces (I didn't have any fresh mushrooms

to try)

1/8 to1/4 tsp. ground white pepper

1/3 to 1/2 packet of splenda (to cut the acidity of the yogurt)

Press the canned mushrooms between a couple of

paper towels to get most of the water from the can out of them. I don't know

if you would have to do this with fresh mushrooms.

Put all ingredients into blender and blend on low. Keep stopping blender

and scrape down sides until you get a nice even consistency. One of those

little hand blenders would probably work great.

I put the Mushroom mixture into a sauce pan and heated it on stove 'til

bubbling. I stirred often to prevent burning and it heated well...no

separation or breaking down. Then I tried " reconstituting " it by adding

water and it behaved similar to regular cream of mushroom soup. I think that

a little guar gum would improve the texture a bit...but I don't have any.

Anyway...guess what I had for lunch.

Michele & the Fur Kids

Conneaut, Ohio

[Guest guest]

Michele. Thank you for sharing your experiment on this. Would anyone have

any knowledge or opinion about: when cooking/baking with yogurt, does the

acidophilus & such bacteria survive at all to benefit anything? With

this question, I don't mean to imply or suggests anything... I simply do

not know & wondered. Thanks.

Michele Pitonyak wrote:

Substitute

for cream of mushroom soup...Hmmm...come up with a mushroom soup

substitute that contained no trans fats, had the consistency of canned

condensed soup and would withstand heating with out breaking down (I

assumed this is what you wanted, , since you said that you added it

to

things for texture).

Off, to the kitchen I went and this is what I came up with....with the

ingredients I had on hand.

1/2 cup fat free yogurt

1/2 cup fat free cottage cheese (I used 1% because thats what I had)

2 6.5oz cans mushroom stems and pieces (I didn't have any fresh mushrooms

to try)

1/8 to1/4 tsp. ground white pepper

1/3 to 1/2 packet of splenda (to cut the acidity of the yogurt)

Put all ingredients into blender and blend on low. Keep stopping blender

and scrape down sides until you get a nice even consistency. One of those

little hand blenders would probably work great.

I put the Mushroom mixture into a sauce pan and heated it on stove 'til

bubbling. I stirred often to prevent burning and it heated well...no

separation or breaking down. Then I tried "reconstituting" it by adding

water and it behaved similar to regular cream of mushroom soup. I think

that

a little guar gum would improve the texture a bit...but I don't have any.

Anyway...guess what I had for lunch.

Michele & the Fur Kids

Conneaut, Ohio

[Guest guest]

Yogurt has helpful bacteria which makes it thicken. If they are subjected to temperatures above 105ºF.-120ºF., they will be killed off and all benefit from them will be lost. So, some warming is possible, but don't let it get beyond the temperature where you could keep the tip of you pinky in the liquid for about 10 seconds. These temperatures are the same as for yeast (bread type).

Ruth

From: apricot85 <apricot85@...>

Reply-

Date: Sun, 19 Oct 2003 15:55:36 -0400

Subject: Re: [ ]substitute for cream of mush soup

Michele. Thank you for sharing your experiment on this. Would anyone have any knowledge or opinion about: when cooking/baking with yogurt, does the acidophilus & such bacteria survive at all to benefit anything? With this question, I don't mean to imply or suggests anything... I simply do not know & wondered. Thanks.

Michele Pitonyak wrote:

Substitute for cream of mushroom soup...Hmmm...come up with a mushroom soup

substitute that contained no trans fats, had the consistency of canned

condensed soup and would withstand heating with out breaking down (I

assumed this is what you wanted, , since you said that you added it to

things for texture).

Off, to the kitchen I went and this is what I came up with....with the

ingredients I had on hand.

1/2 cup fat free yogurt

1/2 cup fat free cottage cheese (I used 1% because thats what I had)

2 6.5oz cans mushroom stems and pieces (I didn't have any fresh mushrooms

to try)

1/8 to1/4 tsp. ground white pepper

1/3 to 1/2 packet of splenda (to cut the acidity of the yogurt)

Put all ingredients into blender and blend on low. Keep stopping blender

and scrape down sides until you get a nice even consistency. One of those

little hand blenders would probably work great.

I put the Mushroom mixture into a sauce pan and heated it on stove 'til

bubbling. I stirred often to prevent burning and it heated well...no

separation or breaking down. Then I tried " reconstituting " it by adding

water and it behaved similar to regular cream of mushroom soup. I think that

a little guar gum would improve the texture a bit...but I don't have any.

Anyway...guess what I had for lunch.

Michele & the Fur Kids

Conneaut, Ohio