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TimeSaver Mushy Recipe Part Three- Cream of Vegetable Soup

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voiceomt2002

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I assume you did read the previous posts and you now have your cooked veggie collection in front of you. I happen to have 2 cups of cooked broccoli. I had two cups leftover from a previous meal, plus a bag in the freezer. I chose to use the leftovers. No matter what, you need two cups of the cooked veggie.

 

I also thawed out my chicken broth I made the other day. I had measured out 10 oz in each container, so I have a little store-bought chicken broth leftover from a previous recipe to augment the homemade to make the necessary amount called for in the recipe. Next time, I'll know to freeze about 12 ounces, not 10. Okay, so I'm not perfect. LOL!

 

Now I can just follow the recipe below:

 

CreamofVegetableSoup1.jpg

 

Before serving, I ladled 10 oz into a storage container and labeled it carefully. I stowed it in the freezer. The rest, I'll serve tonight with a sandwich on the side for Dante. I'll have a spinach salad.

 

You might want to make up a Cream of Mushroom Soup recipe. It's the most used recipe in casseroles. It'll keep up to six months in the freezer, and it's a darn sight better than all those calories, carbs, sodium and preservatives in the cans of condensed cream of whatever soups you buy in the store. Tastier, too.

 

Note: I highly recommend using cream or half-and-half for this recipe. Milk is just too weak. A pinch of salt also helps. Go ahead and put it in a mug. If you love it like I did, you'll slug it down.

 

If you need a hand knowing what veggie and what seasoning, here's a link to my chart:

 

http://s516.photobucket.com/albums/u323/voiceomt2002/Recipes/?action=view&current=CreamofVegetableSoup2.jpg

 

The chart is also where I put the calories and carbs for each veggie soup.

 

I'll post some more soups over the next few days for those who still need mushies.

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I assume you did read the previous posts and you now have your cooked veggie collection in front of you. I happen to have 2 cups of cooked broccoli. I had two cups leftover from a previous meal, plus a bag in the freezer. I chose to use the leftovers. No matter what, you need two cups of the cooked veggie.

I also thawed out my chicken broth I made the other day. I had measured out 10 oz in each container, so I have a little store-bought chicken broth leftover from a previous recipe to augment the homemade to make the necessary amount called for in the recipe. Next time, I'll know to freeze about 12 ounces, not 10. Okay, so I'm not perfect. LOL!

Now I can just follow the recipe below:

CreamofVegetableSoup1.jpg

Before serving, I ladled 10 oz into a storage container and labeled it carefully. I stowed it in the freezer. The rest, I'll serve tonight with a sandwich on the side for Dante. I'll have a spinach salad.

You might want to make up a Cream of Mushroom Soup recipe. It's the most used recipe in casseroles. It'll keep up to six months in the freezer, and it's a darn sight better than all those calories, carbs, sodium and preservatives in the cans of condensed cream of whatever soups you buy in the store. Tastier, too.

Note: I highly recommend using cream or half-and-half for this recipe. Milk is just too weak. A pinch of salt also helps. Go ahead and put it in a mug. If you love it like I did, you'll slug it down.

If you need a hand knowing what veggie and what seasoning, here's a link to my chart:

http://s516.photobucket.com/albums/u323/voiceomt2002/Recipes/?action=view&current=CreamofVegetableSoup2.jpg

The chart is also where I put the calories and carbs for each veggie soup.

I'll post some more soups over the next few days for those who still need mushies.

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Yep, pre-sunburn. LOL! You oughta see me now. I took one look at how gray my hair looked in that pic and ran for the L'Oreal! I'm going blonde. (snicker)

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We have more fun! DD turned me (L'Oreal) brunette for the first time this winter (I said I got twice as smart), but I'm back to the blonde I was born with (which might be mostly gray, but I'll never know) ;-)

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