On Mon, 20 Mar 2006 17:20:39 GMT, "Uncle Enrico"
> wrote:

>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.
>

I make my cream soups with a radical, new, low-carb
ingredient.

Cream.

A little goes a long, delicious, way.

Cheers, Alan, T2, Australia.
d&e, metformin 2x500mg
--
Everything in Moderation - Except Laughter.