FW: substitute for cream of mush soup

October 19, 2003

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

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