cream of mushroom soup

[josiespcah6ojsh]

i bought some unsalted chicken broth that has that recipe:

1 32oz carton Kitchen Basics Unsalted Chicken Stock
2 cups white button mushrooms cleaned and sliced
1 small onion,minced
3 Tbsp. flour
2 Tbsp unsalted butter
1/2 t thyme
1/2 t white pepper
1/2 to 3/4 c heavy cream

in a large soup pot over med. high heat add butter,mushrooms,and onion.saute 5-7 min.stir often til onions are clear and mushrooms have released their water.add flour.stir well for 3 more min.add thyme and pepper.add chicken stock a little at a time stirring constantly to minimize lumping.bring to a simmer and add heavy cream.heat 3-4 minutes

is there a sub for heavy cream? also,my cat loves it.does anyone know what the maxium amount is that she can drink it?

the ingredients are chicken stock,chicken flavor,honey,veg. stock,bay,thyme pepper. only 6% sodium in 1 c.no salt added

laura

 

[Gayle]

You could sub half & half and I think it would still come out pretty much the same. If you wanted to go further, you could try subbing whole milk, but you'd probably notice a difference in the richness of the final result.

Though cats love dairy, they can't digest it very well, so I wouldn't give your kitty very much of it.

HTH.

 

[josiespcah6ojsh]

oops
i mixed words up. i ment how much unsalted broth can she eat?

laura

 

[Jaffas]

I don't know how much is too much broth for your cat but whenever I open a can of tuna my cats get to drink the water. They come running for their "tuna juice" I've been giving it to them for years and it seems to do no harm.

As for a sub for cream I think I read somewhere that you can use silken tofu especially in things like soups. I've never used it myself but it seems like it might work.

 

[Jaffas]

I thought of another cream sub I've actually used, fat free evaporated milk. I should work fine in soup.

 

[josiespcah6ojsh]

my cat does not like seafood. just chicken chicken chicken
so like the broth in canned chicken she will lick it right out of the bowl

laura

 

[GMonkey]

I thought of another cream sub I've actually used, fat free evaporated milk. I should work fine in soup.

Yup, I've used this with success, as well. I still add a couple of tablespoons of real cream, though. Just a small amount can really add great richness and it will keep the soup from "breaking".

One of my secrets for adding a lot of depth of flavor without going overboard with fat/calories is adding smoked paprika. The recipe looks like it could use a clove or two of garlic. Also, to add thickness to "cream" soups, I like to double the recipe, and then halfway before the soup is finished, I remove 1/4 of the soup, hit it with the immersion blender, and then add it back to the soup.