Wednesday, February 13, 2013

Creamy Soup

Most everyone loves a creamy soup. But usually when it's creamy, that translates to extra calories. I set out to make a creamy soup with the "cream". The reason it's called Creamy Soup is that you can do Creamy Potato Soup, Creamy Mushroom Soup, Creamy Broccoli Soup, or all of the above. I prefer recipes where I can add my own ingredients.

Creamy Soup = 2 cups chicken (or other) broth + 2 cups milk (I prefer Vitamin D milk)

Now that you have the base for the soup, you can jazz it up!!

Creamy Potato Mushroom Soup
2 cups milk
2 cups chicken broth (or broth of your choice)
1 onion chopped
2 slices of bacon
3 potatoes (diced)
3 shittake mushrooms chopped (or mushrooms of your choice)
1/2 tsp pepper
some broccoli (optional)

Grab a medium sized pot. Cook two slices of bacon (I used lean Turkey Bacon). Remove from heat. Cut the cooked bacon into small pieces and throw it back into the pot. With the bacon drippings, add the chopped onions to sautee to soften. Add chicken broth and milk.

Add all the vegetables you desire. In my case, it was potatoes, mushrooms, and broccoli (since I had leftovers). Add some pepper. Cook on low heat for 15 minutes. You can whip up this soup in less than half an hour.

Creamy soup without the cream...err...fat. The bacon made the soup so much more fragrant.


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