Recipes: Cream soups

Serves 8.

Note: Regular white mushrooms work well in this soup, or use a combination of white and exotic mushrooms, depending on your taste and what is available. From "The Culinary Institute of America: The New Book of Soups."

• 7 tbsp. butter, divided

• 8 c. chopped mushrooms, about 1 1/4 lb. (see Note)

• 2/3 c. finely chopped celery

• 1 1/4 c. thinly sliced leek, white part only

• 1/2 c. flour

• 1 fresh thyme sprig

• 1 c. sliced mushrooms

• 1 1/2 c. heavy cream, heated

• Fresh lemon juice to taste

• Salt to taste

Directions

Melt 6 tablespoons of the butter in a soup pot over medium heat. Add the chopped mushrooms, celery and leek. Cook, stirring frequently, until softened, 6 to 8 minutes.

Add the flour and cook, stirring constantly, for 3 to 4 minutes.

Gradually whisk in the broth. Add the thyme sprig, bring to a simmer, and cook for 30 minutes.

Meanwhile, melt the remaining butter in a skillet. Add the sliced mushrooms and sauté until cooked through, about 5 minutes. Remove from the heat and reserve.

Serve in heated bowls, garnished with the reserved cooked mushrooms.

Nutrition information per serving:

Calories283Fat25 gSodium655 mg

Carbohydrates13 gSaturated fat15 gCalcium59 mg

Protein5 gCholesterol76 mgDietary fiber1 g

Serves 4.

From Epicurious.com.

• 8 c. broccoli florets (about 1 1/4 lb.)

• 2 c. low-sodium chicken broth

• 1 c. plus 4 tsp. heavy cream, divided

• Ground white pepper

Directions

Cook broccoli in a large pot of boiling salted water until tender but still bright green, about 5 minutes. Drain broccoli. Set aside 4 small florets for garnish.

Combine broth and 1 cup cream in large heavy saucepan and bring to boil. Working in batches, purée broccoli, broth mixture and butter in blender until smooth, about 45 seconds per batch. Return purée to same pan. Season soup to taste with salt and white pepper. (Soup can be made up to 8 hours ahead. Cool slightly, cover and refrigerate.)

Bring soup to simmer, thinning with water if desired. Ladle soup into 4 bowls. Drizzle 1 teaspoon cream over each; garnish with reserved florets.

Calories333Fat30 gSodium250 mg

Carbohydrates13 gSaturated fat18 gCalcium120 mg

Protein8 gCholesterol95 mgDietary fiber4 g

Diabetic exchanges per serving: 2 vegetable, ½ lean meat, 5½ fat.

Serves 4.

• 2 tbsp. extra-virgin olive oil

• 1/2 c. diced onion

• 1/4 c. diced celery

• 1/4 c. diced carrot

• 1 cinnamon stick

• Freshly ground black pepper or white pepper

• 4 c. chicken stock or low-sodium chicken broth

• 1/2 tsp. ground toasted coriander, optional

• 1 1/2 c. roasted butternut squash (see Note)

• 1/2 cup half-and-half, optional

Directions

Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick, and sauté until soft but not brown, about 10 minutes. Season with salt and pepper.

Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.

Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered and refrigerated for several days, or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)

Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper.

Nutrition information per serving:

Calories150Fat8 gSodium145 mg

Carbohydrates15 gSaturated fat1 gCalcium56 mg

Protein6 gCholesterol0 mgDietary fiber3 g