You bet. Low cal creamy soup is at your fingertip with any flavor profile you choose. Here’s how…..
Make any soup profile here is a basic sample recipe.
1 Quart Wild mushrooms chopped ((chanterelles, Shitake etc.)
1 Quart Button mushrooms chopped
2 Quarts Vegetable Stock or Chicken Stock
1 Quart Water
1 tsp. Sea Salt
1 tsp. Cracked Black Pepper
1 Tbsp. Fresh Basil chopped
1 tsp. Celery Seed
1 tsp. Minced Garlic
2 (1 In. )slices Italian loaf cubed (or other artisan bread)
1/2 tsp. Paprika
1/2 tsp. Cumin
3 Tbsp. Extra Virgin Olive Oil (EVOO)
1 Tbsp. Salted Butter
Place all ingredients in a large stock pot and bring to a rolling boil for 5 minutes. Reduce heat to medium low and simmer 1 hour. Turn off the soup and use your emersion blender to emulsify. Add Extra Virgin Olive Oil as you blend to assure the creaminess and that the emulsification holds.
You can do this same basic recipe for a tomato soup, celery soup, cream of broccoli, cream of spinach, cream of chicken soup (add 1 cup of diced chicken to the pot). For other vegetables you will need 2 large packages of frozen vegetables instead of mushrooms or chicken.
The flavor profiles are endless but the basic recipe is the same.