Thread: Replacing Cream of X Soup

On 12/10/2011 6:25 PM, Pringles CheezUms wrote:
> I've got a favorite dish that uses cream of mushroom soup.
> I'd like to replace it with somewhat healthier stuff but don't know how.
>
> How do I replace a can of cream of X soup?

Make a Bechemel sauce with the additives of your choice. Since it is
cream of chicken in the recipe, chop up a bit of chicken. About a
tablespoon of chicken is all you would get in a can of soup.

On 2011-10-12, Pringles CheezUms <[email protected]> wrote:

> I'd like to replace it with somewhat healthier stuff but don't know how.

This from someone calling themselves pringles cheezums. Sure, pal!

"Pringles CheezUms" <[email protected]> wrote in message
news:[email protected]..
> I've got a favorite dish that uses cream of mushroom soup.
> I'd like to replace it with somewhat healthier stuff but don't know how.
>
> How do I replace a can of cream of X soup?

you should define what it is about the can of soup you feel is unhealthy,
then you might get answers that might address your concerns.

On 12/10/2011 6:46 PM, Pico Rico wrote:
> "Pringles CheezUms"<[email protected]> wrote in message
> news:[email protected]..
>> I've got a favorite dish that uses cream of mushroom soup.
>> I'd like to replace it with somewhat healthier stuff but don't know how.
>>
>> How do I replace a can of cream of X soup?
>
> you should define what it is about the can of soup you feel is unhealthy,
> then you might get answers that might address your concerns.
>
>
Canned soups are notoriously high in salt. transfats and MSG. Of
course, people replicating them tend to add enough salt to make them
taste the same.

"Dave Smith" <[email protected]> wrote in message
news:TSolq.504835$[email protected] .com...
> On 12/10/2011 6:46 PM, Pico Rico wrote:
>> "Pringles CheezUms"<[email protected]> wrote in message
>> news:[email protected]..
>>> I've got a favorite dish that uses cream of mushroom soup.
>>> I'd like to replace it with somewhat healthier stuff but don't know how.
>>>
>>> How do I replace a can of cream of X soup?
>>
>> you should define what it is about the can of soup you feel is unhealthy,
>> then you might get answers that might address your concerns.
>>
>>
> Canned soups are notoriously high in salt. transfats and MSG. Of course,
> people replicating them tend to add enough salt to make them taste the
> same.

Well, if that is what the OP would answer, then I would agree with your
reply. It is what came to mind to me as well.

On Oct 12, 3:25*pm, Pringles CheezUms <nowh...@nohow.com> wrote:
> I've got a favorite dish that uses cream of mushroom soup.
> I'd like to replace it with somewhat healthier stuff but don't know how.
>
> How do I replace a can of cream of X soup?

I wouldn't replace it. Use the soup. If it is a favorite dish and
it's something you don't eat everyday, why worry about it.

On Oct 12, 3:36*pm, Dave Smith <adavid.sm...@sympatico.ca> wrote:
> On 12/10/2011 6:25 PM,PringlesCheezUmswrote:
>
> > I've got a favorite dish that uses cream of mushroom soup.
> > I'd like to replace it with somewhat healthier stuff but don't know how..
>
> > How do I replace a can of cream of X soup?
>
> Make a Bechemel sauce with the additives of your choice. Since it is
> cream of chicken in the recipe, chop up a bit of chicken. About a
> tablespoon of chicken is all you would get in a can of soup.

I'm not seeing the original post but here's a post from Bob
Pastorio some time ago. I Haven't tried it as I prefer brothy
soups.

This is a basic formula for any cream soup. It's roux-based and cream
gets added at the end. It can be made with milk, and I've seen it
that
way, but the richness of cream just makes it better.


1 large onion, coarsely chopped
2 ribs celery coarsely chopped
6 ounces butter (1 1/2 sticks)
6 ounces flour (about 1 1/2 cups)
1 gallon chicken stock
1 pound of "anything" (see below)
1 pint heavy cream


Saute the onion and celery in butter in large saucepan or small
stockpot
until sweated. Add flour, stir in well and cook for about 5 minutes.
Whisk in stock and simmer for 30 minutes, skimming occasionally. Add
solids, return to boil, reduce heat to simmer for 20-30 minutes. Add
cream, correct/add seasonings. Leave chunky or puree with wand or
countertop blender. Serve.


"Anything" can be mushrooms, diced chicken or turkey, asparagus,
onion
or leek, green beans, broccoli, winter squash, tomato pulp,
cauliflower,
artichoke hearts, shrimp, carrots, lobster, roasted garlic puree, or
whatever... Or some interesting combination. Also can add rice or
pasta
to extend. Cheeses. A little chopped bacon. Substitute part lard or
bacon fat for the butter. Olive oil instead. Yogurt for part of the
cream (in which case, add more butter).


Pastorio

Pringles CheezUms wrote:

>I've got a favorite dish that uses cream
> of mushroom soup. I'd like to replace it
> with somewhat healthier stuff but don't
> know how.

>How do I replace a can of cream of X
> soup?

I use the Campbell's Healthy Request cream soups for cooking. My
daughter read in a Prevention magazine that they are the "healthiest"
soup to buy. They have about half the sodium, sugar, carbs, fats, etc.
compared to just regular soup, and I can't tell the difference in the
flavor. I don't use salt in the dish that I'm preparing when using any
of the cream soups..only pepper, and other seasonings called for in the
recipe.

I suppose you could make a white sauce, and if it's cream of mushroom
soup you were replacing, just saute' some sliced fresh mushrooms and add
to the sauce?

Judy

In article
<[email protected]>,
ImStillMags <[email protected]> wrote:

> On Oct 12, 3:25*pm, Pringles CheezUms <nowh...@nohow.com> wrote:
> > I've got a favorite dish that uses cream of mushroom soup.
> > I'd like to replace it with somewhat healthier stuff but don't know how.
> >
> > How do I replace a can of cream of X soup?
>
> I wouldn't replace it. Use the soup. If it is a favorite dish and
> it's something you don't eat everyday, why worry about it.

For me, the reason I replace it is because I don't buy ingredients
like that, so it would mean an additional expense and something to
remember at the store. On the one hand, if someone serves me a dish
with COSS in it, I eat it, not worrying about the ingredients I don't
care for in it. OTOH, I don't buy it myself. So, I make a bechamel or
veloute from our ingredients at home and use it in place of the canned
soup.

--
Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

Pringles CheezUms <[email protected]> wrote:
> I've got a favorite dish that uses cream of mushroom soup.
> I'd like to replace it with somewhat healthier stuff but don't know
> how.
>
> How do I replace a can of cream of X soup?

You get two cans of cream of V soup. Invert one on top of the other. Voila!

Pringles CheezUms wrote:
>
> I've got a favorite dish that uses cream of mushroom soup.
> I'd like to replace it with somewhat healthier stuff but don't know how.
>
> How do I replace a can of cream of X soup?

You can't. A can of soup is a precisely engineered
system of flavorants and texturizers, including
ingrediants you can only buy if you are an industrial
soup manufacturer. You may as well attempt to make
a moon rocket from twigs and stones.

Dave Smith <[email protected]> wrote:
> On 12/10/2011 6:46 PM, Pico Rico wrote:
>> "Pringles CheezUms"<[email protected]> wrote in message
>> news:[email protected]..
>>> I've got a favorite dish that uses cream of mushroom soup.
>>> I'd like to replace it with somewhat healthier stuff but don't know
>>> how. How do I replace a can of cream of X soup?
>>
>> you should define what it is about the can of soup you feel is
>> unhealthy, then you might get answers that might address your
>> concerns.
> Canned soups are notoriously high in salt. transfats and MSG. Of
> course, people replicating them tend to add enough salt to make them
> taste the same.

There are lots of "healthier" brands and varieties of soups out there.

Problem is, the Pringles poster didn't bother to tell us what the dish was
which had the COMS as an ingredient, so it's pretty hard to recommend an
alternative. For all we know, the OP is making fried chicken.

"Pringles CheezUms" <[email protected]> wrote in message
news:[email protected]..
> I've got a favorite dish that uses cream of mushroom soup.
> I'd like to replace it with somewhat healthier stuff but don't know how.
>
> How do I replace a can of cream of X soup?

Make your own cream of mushroom soup? Use creamed corn? Use a white sauce
or a cheese sauce?

On Wed, 12 Oct 2011 17:25:35 -0500, Pringles CheezUms
<[email protected]> wrote:

> I've got a favorite dish that uses cream of mushroom soup.
> I'd like to replace it with somewhat healthier stuff but don't know how.
>
> How do I replace a can of cream of X soup?

Use a light white sauce (or velouté, depending on your mood) plus
mushrooms.

--
All you need is love. But a little chocolate now and then doesn't hurt.

"KevinS" <[email protected]> wrote in message
news:[email protected]..
> On Oct 12, 3:36 pm, Dave Smith <adavid.sm...@sympatico.ca> wrote:
>> On 12/10/2011 6:25 PM,PringlesCheezUmswrote:
>>
>> > I've got a favorite dish that uses cream of mushroom soup.
>> > I'd like to replace it with somewhat healthier stuff but don't know
>> > how.
>>
>> > How do I replace a can of cream of X soup?
>>
>> Make a Bechemel sauce with the additives of your choice. Since it is
>> cream of chicken in the recipe, chop up a bit of chicken. About a
>> tablespoon of chicken is all you would get in a can of soup.
>
> I'm not seeing the original post but here's a post from Bob
> Pastorio some time ago. I Haven't tried it as I prefer brothy
> soups.
>
> This is a basic formula for any cream soup. It's roux-based and cream
> gets added at the end. It can be made with milk, and I've seen it
> that
> way, but the richness of cream just makes it better.
>
>
> 1 large onion, coarsely chopped
> 2 ribs celery coarsely chopped
> 6 ounces butter (1 1/2 sticks)
> 6 ounces flour (about 1 1/2 cups)
> 1 gallon chicken stock
> 1 pound of "anything" (see below)
> 1 pint heavy cream
>
>
> Saute the onion and celery in butter in large saucepan or small
> stockpot
> until sweated. Add flour, stir in well and cook for about 5 minutes.
> Whisk in stock and simmer for 30 minutes, skimming occasionally. Add
> solids, return to boil, reduce heat to simmer for 20-30 minutes. Add
> cream, correct/add seasonings. Leave chunky or puree with wand or
> countertop blender. Serve.
>
>
> "Anything" can be mushrooms, diced chicken or turkey, asparagus,
> onion
> or leek, green beans, broccoli, winter squash, tomato pulp,
> cauliflower,
> artichoke hearts, shrimp, carrots, lobster, roasted garlic puree, or
> whatever... Or some interesting combination. Also can add rice or
> pasta
> to extend. Cheeses. A little chopped bacon. Substitute part lard or
> bacon fat for the butter. Olive oil instead. Yogurt for part of the
> cream (in which case, add more butter).
>
>
> Pastorio
>
>
I surely do miss Bob Pastorio. RIP, guy. I've made his cream of "anything"
soup on several occasions. I particularly enjoy adding broccoli or spinach
to this base.

Jill

On Wednesday, October 12, 2011 7:58:49 PM UTC-6, jmcquown wrote:
> "KevinS" <ksheeh...@att.net> wrote in message
> news:[email protected]..
> > On Oct 12, 3:36 pm, Dave Smith <adavid...@sympatico.ca> wrote:
> >> On 12/10/2011 6:25 PM,PringlesCheezUmswrote:
> >>
> >> > I've got a favorite dish that uses cream of mushroom soup.
> >> > I'd like to replace it with somewhat healthier stuff but don't know
> >> > how.
> >>
> >> > How do I replace a can of cream of X soup?
> >>
> >> Make a Bechemel sauce with the additives of your choice. Since it is
> >> cream of chicken in the recipe, chop up a bit of chicken. About a
> >> tablespoon of chicken is all you would get in a can of soup.
> >
> > I'm not seeing the original post but here's a post from Bob
> > Pastorio some time ago. I Haven't tried it as I prefer brothy
> > soups.
> >
> > This is a basic formula for any cream soup. It's roux-based and cream
> > gets added at the end. It can be made with milk, and I've seen it
> > that
> > way, but the richness of cream just makes it better.
> >
> >
> > 1 large onion, coarsely chopped
> > 2 ribs celery coarsely chopped
> > 6 ounces butter (1 1/2 sticks)
> > 6 ounces flour (about 1 1/2 cups)
> > 1 gallon chicken stock
> > 1 pound of "anything" (see below)
> > 1 pint heavy cream
> >
> >
> > Saute the onion and celery in butter in large saucepan or small
> > stockpot
> > until sweated. Add flour, stir in well and cook for about 5 minutes.
> > Whisk in stock and simmer for 30 minutes, skimming occasionally. Add
> > solids, return to boil, reduce heat to simmer for 20-30 minutes. Add
> > cream, correct/add seasonings. Leave chunky or puree with wand or
> > countertop blender. Serve.
> >
> >
> > "Anything" can be mushrooms, diced chicken or turkey, asparagus,
> > onion
> > or leek, green beans, broccoli, winter squash, tomato pulp,
> > cauliflower,
> > artichoke hearts, shrimp, carrots, lobster, roasted garlic puree, or
> > whatever... Or some interesting combination. Also can add rice or
> > pasta
> > to extend. Cheeses. A little chopped bacon. Substitute part lard or
> > bacon fat for the butter. Olive oil instead. Yogurt for part of the
> > cream (in which case, add more butter).
> >
> >
> > Pastorio
> >
> >
> I surely do miss Bob Pastorio. RIP, guy. I've made his cream of "anything"
> soup on several occasions. I particularly enjoy adding broccoli or spinach
> to this base.
>
> Jill

google has quite a few entries for Cream of Anything Soup.

"Ranée at Arabian Knits" <[email protected]> wrote in message
news:[email protected]..
> In article
> <[email protected]>,
> ImStillMags <[email protected]> wrote:
>
>> On Oct 12, 3:25 pm, Pringles CheezUms <nowh...@nohow.com> wrote:
>> > I've got a favorite dish that uses cream of mushroom soup.
>> > I'd like to replace it with somewhat healthier stuff but don't know
>> > how.
>> >
>> > How do I replace a can of cream of X soup?
>>
>> I wouldn't replace it. Use the soup. If it is a favorite dish and
>> it's something you don't eat everyday, why worry about it.
>
> For me, the reason I replace it is because I don't buy ingredients
> like that, so it would mean an additional expense and something to
> remember at the store. On the one hand, if someone serves me a dish
> with COSS in it, I eat it, not worrying about the ingredients I don't
> care for in it. OTOH, I don't buy it myself. So, I make a bechamel or
> veloute from our ingredients at home and use it in place of the canned
> soup.
>

That is what I do. I don't like canned soups.
--
http://www.shop.helpforheros.org.uk

On Wednesday, October 12, 2011 6:41:34 PM UTC-5, Judy Haffner wrote:
>
>
> I use the Campbell's Healthy Request cream soups for cooking.

You're a veritable Sandra Lee.
>
> Judy

--Bryan

On Wednesday, October 12, 2011 7:28:21 PM UTC-5, Julie Bove wrote:
> "Pringles CheezUms" <now...@nohow.com> wrote in message
> news:[email protected]..
> > I've got a favorite dish that uses cream of mushroom soup.
> > I'd like to replace it with somewhat healthier stuff but don't know how.
> >
> > How do I replace a can of cream of X soup?
>
> Make your own cream of mushroom soup? Use creamed corn?

Creamed corn? Are you really that stupid?

--Bryan