Friday, June 21, 2013


    This is a handy soup for recipes instead of the commercial variety which is so high in sodium, not to mention the MSG and other undesirable ingredients.

4 oz cream cheese (125 g)
1/cup heavy cream (125 mL)
2 tbsp water (30 mL)
1 tbsp olive oil (15 mL)
Liquid sucralose to equal 2 tsp (10 mL)
2 tsp onion salt (10 mL)
1 tsp cornstarch, OR arrowroot powder (5 mL)
1/4 tsp xanthan gum (1 mL)
1/8 tsp salt (0.5 mL)
1/8 tsp white pepper (0.5 mL)
3/cup drained, canned mushrooms (175 mL)

In food processor or blender, process cream cheese, heavy cream, water, olive oil, liquid sucralose, onion salt, cornstarch, OR arrowroot powder, xanthan gum, salt and white pepper until smooth.  Add mushrooms and process, just until finely chopped.

To serve:  In saucepan, add water cup-for-cup for condensed cream of mushroom soup.  Heat until boiling.  Serve.  

Helpful Hints:   Leave out the xanthan gum when using in place of commercial soups, as it could give an undesirable mouth feel in some instances. *The 3/cup (175 mL) serving of soup is actually 11/2  cups (375 mL) when the equivalent amount of water is added. 

Yield:  2 servings
3/cup concentrate per serv*
441.2 calories
7.5 g protein
43.8 g fat


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