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Cook'n with Betty Crocker 
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LOW-FAT COOKING 101: CREAMY SOUPS WITHOUT CREAM |
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Print this Recipe You don't have to give up the rich, hearty texture of a thick cream soup - just the guilt. For wonderfully creamy low-fat soup, try one of these simple soup thickeners: Mix in some mashed potatoes or cooked rice. Place potatoes or rice with a little of the soup liquid in a blender. Cover and blend until smooth. Stir into soup. Make a puree. Puree one or more of the vegetables used in a soup or stew by placing the cooked vegetable in a blender or food processor with a little of the soup liquid. Cover and blend until smooth. Stir the mixture into the soup. Or blend all the soup with some fat free (skim) milk, fat free sour cream or plain fat-free yogurt. Add dry instant mashed potato mix. Stir in 1 tablespoon at a time, and cook for one minute. Soup still to thin? Add a little more. Be careful not to add it too quickly, however, as it is easier to put it in than it is to take it out. From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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