One other thing:
The biggest challenge facing anyone trying this recipe is to find a store
selling soy flour.
I live in a large city and so far, I've only found soy flour at my local
Whole Foods Market. I've tried Trader Joes and Bristol Farms without
success.

You can order soy flour online from: www.arrowheadmills.com

The next challenge is to find the low carb soy milk.

The soy industry needs to get its act together and spread the word among
diabetics about how to use these products to make good food that keeps blood
sugars in the safe zone.



"Uncle Enrico" > wrote in message
. com...
> I've always loved canned cream soups (New England clam chowder, Cream of
> broccoli, cream of chicken) but when I got diabetes, these soups had too
> many carbs for me.
>
> Recently I've been making cream soups using low carb soy milk as the base
> and soy flour as the thickener. Instead of potato, I'm using zucchini.
>
> I can't say how pleased I am with the flavor, the ease of preparation and
> most importantly, the blood glucose profile post meal. The soy flour mixes
> so well with the soy milk that fat is not needed to facilitate the blend.
>
> If you have trouble finding a low carb unsweetened soy milk, try Trader
> Joes, or your local neighborhood Asian market. I've been buying "Mogami"
> unsweetened soymilk at a local Asian market in So. Cal. for 98 cents a
> quart. It has 3 grams of carb with 1 gram of dietary fiber. Trader Joe's
> carries the Westsoy brand, but you'll have to look carefully for the low
> carb version.
>