Light cream soups

[SueC]

* Exported from MasterCook *

Eating Well's Condensed Cream of Celery Soup - 2 points

Recipe By :Eating Well, October, 1992
Serving Size : 3 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 teaspoon vegetable oil
1 small onion -- finely chopped
1 clove garlic -- minced
2 large celery stalks -- finely chopped
1/4 teaspoon celery seed
2 tablespoons all-purpose flour
3/4 cup evaporated skim milk
1/4 cup nonfat yogurt
1/4 teaspoon salt
1/4 teaspoon ground black pepper

In a heavy saucepan, heat oil over medium heat. Add onions and garlic, and saute for 2 to 3 minutes, or until softened. Add celery and celery seed and saute for 4 to 5 minutes, or until softened. Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Slowly pour in evaporated milk, whisking constantly. Bring to a boil, stirring. Reduce heat to low and cook, stirring, for 1 minute, or until thickened. Remove from the heat. Whisk in yogurt and season with salt and pepper.
the recipe can be prepared ahead and stored covered, in the refrigerator for up to 2 days or in the freezer for up to 1 month.
NI: Calories 118; Fat 1; Fiber (according to MasterCook) 1
Submitted to REG 6 by Suzanne C.

Description:
"To be used as a replacement for canned soup in recipes. Makes the
equivalent of one 10 1/2 ounce can"

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Per serving: 107 Calories (kcal); 1g Total Fat; (9% calories from fat); 7g Protein; 17g Carbohydrate; 3mg Cholesterol; 291mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

[SueC]

* Exported from MasterCook *

Eating Well's Condensed Cream of Chicken Soup - 2 points

Recipe By :Eating Well, October, 1992
Serving Size : 3 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chicken stock -- defatted
1/2 teaspoon vegetable oil
1 small onion
1 clove garlic
2 tablespoons all-purpose flour
1/3 cup evaporated skim milk
1/4 cup nonfat yogurt
1/4 teaspoon salt
1/4 teaspoon ground black pepper

In a small saucepan over high heat, boil chicken stock for 4 to 5 minutes, or until the stock is reduced by half. In a heavy saucepan, heat 1/2 teaspoon oil over medium heat. Add minced onions and garlic, and cook, stirring often, for 2 to 3 minutes, or until soft. Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Slowly pour in th reduced chicken stock and evaporated milk, whisking constantly. Bring to boil, stirring. Reduce heat to low and cook, stirring, for 1 minute, or until thickened. Remove from the heat. Whisk in yogurt. Add chicken and season with salt and pepper.
the recipe can be prepared ahead and stored, covered, in the refrigerator for up to 2 days or in the freezer for up to 1 month.
NI: Calories 90; Fat 2; Fiber (according to MasterCook) 1
Submitted to REG 6 by Suzanne C.

Description:
"To be used as a replacement for canned soup in recipes. Makes the
equivalent of one 10 1/2 ounce can"

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Per serving: 82 Calories (kcal); 1g Total Fat; (11% calories from fat); 5g Protein; 13g Carbohydrate; 1mg Cholesterol; 942mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

[SueC]

* Exported from MasterCook *

Eating Well's Condensed Cream of Mushroom Soup - 2 points

Recipe By :Eating Well, October, 1992
Serving Size : 3 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 teaspoon vegetable oil
1 small onion -- finely chopped
1 clove garlic -- minced
1 1/4 cups mushroom -- finely chopped
2 tablespoons all-purpose flour
3/4 can evaporated skim milk
1/4 cup nonfat yogurt
1/4 teaspoon ground black pepper

In a heavy saucepan, heat oil over medium heat. Add onions and garlic, and saute for 2 to 3 minutes, or until softened. Add mushrooms and saute for 3 minutes. Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Slowly pour in evaporated milk, whisking constantly. Bring to a boil, stirring. Reduce heat to low and cook for 1 minute, stirring, or until thickened. Remove from the heat. Whisk in yogurt and season with salt and pepper.
The recipe can be prepared ahead and stored, covered, in the refrigerator for up to 2 days or in the freezer for up to 1 month.
NI: Calories 118; Fat 1; Fiber (according to MasterCook) 1
Submitted to REG 6 by Suzanne C.

Description:
"To be used as a replacement for canned soup in recipes. Makes the
equivalent of one 10 1/2 ounce can"

- - - - - - - - - - - - - - - - - - -

Per serving: 109 Calories (kcal); 1g Total Fat; (9% calories from fat); 8g Protein; 18g Carbohydrate; 3mg Cholesterol; 91mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0