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Omelet Omelet is offline
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Default Cream Of Mushroom Broccoli Soup

In article >,
"JoeSpareBedroom" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "JoeSpareBedroom" > wrote:
> >
> >> "Dawn" > wrote in message
> >> ...
> >> > Omelet wrote:
> >> >> In article >,
> >> >> "JoeSpareBedroom" > wrote:
> >> >>
> >> >>
> >> >>>"MOMPEAGRAM" > wrote in message
> >> .. .
> >> >>>
> >> >>>
> >> >>>> h.. 4 oz fat free half and half
> >> >>>
> >> >>>
> >> >>>Admittedly, I don't examine all the little containers in the same
> >> >>>neighborhood as the milk, but fat free half & half? What the hell is
> >> >>>in
> >> >>>it?
> >> >>
> >> >>
> >> >> I saw some at Wal-mart the other day and wondered the same thing...
> >> >>
> >> >> Fat-free half and half seems to be an oxymoron to me.
> >> >>
> >> >
> >> > Its kind of pointless anyway, the 4 TB of flour and the fat free stuff
> >> > used to thicken it has more calories and carbs than regular
> >> > half-and-half
> >> > would. Sure, you save 10g of fat, until you butter a roll....
> >> >
> >> > Dawn
> >>
> >> I made a thick brocolli soup a few days ago. I used 2% milk and no flour.
> >> My
> >> son watched, tasted, and said it needed more richness. I threw in 1/2 cup
> >> of
> >> dry roasted peanuts (for 4 cups of soup). Voila. Rich.

> >
> > And you did that to avoid fat?
> >
> > <smirk>

>
> No. I did it because flour adds nothing but thickness, and using cream would
> add fat, but not much else. Peanuts added taste, and the perception of
> richness.


Okay, I'll buy that...

I'm just not a big peanut fan.

Too strong/overwhelming of a flavor, to me.

Heavy cream or Jack Cheese on the other hand....

To each their own!
--
Peace, Om

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