I love cream soups that I make at home. I usually make mine with skim milk, and if I want a thicker or creamier consistency, I will add some non-fat skim milk powder.
I shudder when I think of some of the cream soups my husband has eaten in restaurants (thicker than most gravies, and I'm not a big gravy fan either).
I always wondered how restaurant soups could cram so many calories into their soups. Even when I used whole milk, bacon, AND butter, my clam chowder was still only about 250 calories a cup. When I would see nutritional information for some restaurant soups at 450 calories and up, I couldn't figure out how they managed that without an oil slick on top. Now I know.
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