WEFOUNDHow To Cook Cream Soups


Mushroom soup has always been one of my favorites. I think it started because my brother didn’t like mushrooms. I therefore only ate it when my brother wasn’t around, meaning that I probably sipped on mushroom soup while basking in the undivided attention of a parent. How could mushroom soup not be good when it’s associated with so much love and devotion?

It’s likely that most of the mushrooms soup I ate as a kid was the canned Campbell’s Cream of Mushroom Soup. My mom made a lot of soups from scratch but she wouldn’t have spent time making one that our whole family couldn’t eat. Later, she did make it often for her restaurants. And when it was the Soup of the Day you can bet that I always had a bowl. Or two.

This mushroom soup, like all my SOUPin15 recipes, is homemade like the one my mom made in her restaurants. But it’s scaled down to serve a family (not a restaurant) and is really quick to make (under 15 minutes).

Our kid judges gave these soups their highest marks. Add a salad or sandwich, and you've got a quick, easy weeknight meal!

The jackfruit brings a great texture while the supporting flavors lend an unforgettable quality that simply proves that a meatless chili can be very satisfying. 

We've balanced sweet corn and rich cream here with earthy cumin and a splash of bright Champagne vinegar. You can make the soup a day ahead and chill. Also chill six small, wide bowls for serving, to keep the soup cold. 

29. Cheddar-Horseradish Sweat 2 each diced carrots and leeks in butter. Add cayenne, salt, 3 tablespoons flour and 2 tablespoons dry mustard; cook 2 minutes. Add 1 bottle beer, 1/4 cup horseradish, 3 cups water and a dash of Worcestershire; simmer until thick. Whisk in 2 cups half-and-half and 1 1/2 cups cheddar.

30. French Onion Cook 4 sliced onions and 2 thyme sprigs in butter, covered, 20 minutes. Uncover; cook 1 hour, or until caramelized, stirring occasionally. Add 6 cups beef broth; simmer 10 minutes. Add cognac, salt and pepper. Top with Gruyère toasts.

41. Potato-Leek Saute 3 cups each sliced leeks and cubed potatoes in butter. Add 1 sliced garlic clove and a pinch each salt, pepper, thyme and nutmeg; cook 5 minutes. Add 5 cups chicken broth; boil until potatoes are tender, then puree. Reheat with 1 cup cream.

Mushroom soup has always been one of my favorites. I think it started because my brother didn’t like mushrooms. I therefore only ate it when my brother wasn’t around, meaning that I probably sipped on mushroom soup while basking in the undivided attention of a parent. How could mushroom soup not be good when it’s associated with so much love and devotion?

It’s likely that most of the mushrooms soup I ate as a kid was the canned Campbell’s Cream of Mushroom Soup. My mom made a lot of soups from scratch but she wouldn’t have spent time making one that our whole family couldn’t eat. Later, she did make it often for her restaurants. And when it was the Soup of the Day you can bet that I always had a bowl. Or two.

This mushroom soup, like all my SOUPin15 recipes, is homemade like the one my mom made in her restaurants. But it’s scaled down to serve a family (not a restaurant) and is really quick to make (under 15 minutes).

Mushroom soup has always been one of my favorites. I think it started because my brother didn’t like mushrooms. I therefore only ate it when my brother wasn’t around, meaning that I probably sipped on mushroom soup while basking in the undivided attention of a parent. How could mushroom soup not be good when it’s associated with so much love and devotion?

It’s likely that most of the mushrooms soup I ate as a kid was the canned Campbell’s Cream of Mushroom Soup. My mom made a lot of soups from scratch but she wouldn’t have spent time making one that our whole family couldn’t eat. Later, she did make it often for her restaurants. And when it was the Soup of the Day you can bet that I always had a bowl. Or two.

This mushroom soup, like all my SOUPin15 recipes, is homemade like the one my mom made in her restaurants. But it’s scaled down to serve a family (not a restaurant) and is really quick to make (under 15 minutes).

Our kid judges gave these soups their highest marks. Add a salad or sandwich, and you've got a quick, easy weeknight meal!

The jackfruit brings a great texture while the supporting flavors lend an unforgettable quality that simply proves that a meatless chili can be very satisfying. 

We've balanced sweet corn and rich cream here with earthy cumin and a splash of bright Champagne vinegar. You can make the soup a day ahead and chill. Also chill six small, wide bowls for serving, to keep the soup cold. 

Mushroom soup has always been one of my favorites. I think it started because my brother didn’t like mushrooms. I therefore only ate it when my brother wasn’t around, meaning that I probably sipped on mushroom soup while basking in the undivided attention of a parent. How could mushroom soup not be good when it’s associated with so much love and devotion?

It’s likely that most of the mushrooms soup I ate as a kid was the canned Campbell’s Cream of Mushroom Soup. My mom made a lot of soups from scratch but she wouldn’t have spent time making one that our whole family couldn’t eat. Later, she did make it often for her restaurants. And when it was the Soup of the Day you can bet that I always had a bowl. Or two.

This mushroom soup, like all my SOUPin15 recipes, is homemade like the one my mom made in her restaurants. But it’s scaled down to serve a family (not a restaurant) and is really quick to make (under 15 minutes).

Our kid judges gave these soups their highest marks. Add a salad or sandwich, and you've got a quick, easy weeknight meal!

The jackfruit brings a great texture while the supporting flavors lend an unforgettable quality that simply proves that a meatless chili can be very satisfying. 

We've balanced sweet corn and rich cream here with earthy cumin and a splash of bright Champagne vinegar. You can make the soup a day ahead and chill. Also chill six small, wide bowls for serving, to keep the soup cold. 

29. Cheddar-Horseradish Sweat 2 each diced carrots and leeks in butter. Add cayenne, salt, 3 tablespoons flour and 2 tablespoons dry mustard; cook 2 minutes. Add 1 bottle beer, 1/4 cup horseradish, 3 cups water and a dash of Worcestershire; simmer until thick. Whisk in 2 cups half-and-half and 1 1/2 cups cheddar.

30. French Onion Cook 4 sliced onions and 2 thyme sprigs in butter, covered, 20 minutes. Uncover; cook 1 hour, or until caramelized, stirring occasionally. Add 6 cups beef broth; simmer 10 minutes. Add cognac, salt and pepper. Top with Gruyère toasts.

41. Potato-Leek Saute 3 cups each sliced leeks and cubed potatoes in butter. Add 1 sliced garlic clove and a pinch each salt, pepper, thyme and nutmeg; cook 5 minutes. Add 5 cups chicken broth; boil until potatoes are tender, then puree. Reheat with 1 cup cream.

My brother and I were talking about eating more paleo and low-carb, and he mentioned that one thing he has trouble with is making meat dishes like casseroles without some sort of canned soup like cream of mushroom to sort of hold it all together. That's how we learned to cook, growing up: put together some meat, some vegetables, some pasta or starch (or both), stir in a can of "cream of something" soup, and cook it. It's easy enough to just leave out the pasta, but he said if he leaves out the soup too, he's just got a bowl of loose meat, and that gets pretty boring.

Obviously the canned soups aren't acceptable at all, with all the processed ingredients and the fact that most have gluten as a thickener. I could make my own soups with cream -- it'd be a lot more trouble than canned, but doable -- but what if I want to eliminate dairy for a while? Can anyone suggest other cream-soup-type ingredients that could be put with meat and vegetables to bind together a decent casserole?

I use macadamia and cashew to thicken -- though I use the whole nuts and puree with the broth from the meal, rather than using a pre-ground nut paste.


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