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Article: SOUP NO LONGER NUTS WITH TOO MUCH CREAM.(Lifestyle)(Column)
- Article from:
- Seattle Post-Intelligencer
- Article date:
- March 1, 2000
CopyrightCOPYRIGHT 2000 Seattle Post-Intelligencer. All rights reserved. Reproduced with the permission of the Dialog Corporation by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Dear Jeanne: Please revise this delicious recipe for Fox Valley's Spinach, Bacon and Mushroom Soup. Thank you. - Mary Gwaltney, Birmingham, Ala.
Dear Mary: Heavy cream and half-and-half contribute to this soup's rich flavor but are not necessary for a delightful, much lighter version. Light cream cheese provides the creaminess, and the vegetables and seasonings contribute to the complexity of flavors. I used turkey bacon instead of pork and omitted any added salt. Because of its richness, I recommend serving this soup as a small first course or alongside a salad or sandwich as a main course.
ORIGINAL RECIPE: Fox Valley's Spinach, Bacon and Mushroom Soup