In article <
[email protected]>,
"Kilikini" <
[email protected]> wrote:
> Katra wrote:
> > In article <[email protected]>,
> > "Kilikini" <[email protected]> wrote:
> >
> >> Got a couple of ham bones I need to use up and was thinking about
> >> some sort of a cream ham/mushroom soup. What do you guys think? Is
> >> this a weird combo?
> >>
> >> kili
> >>
> >>
> >
> > I'd use ham bones with Navy beans, or lentils.
>
>
> Well, normally I would too.......my husband is a bean and lentil
> nut..........but we want to do a lower carb recipe and this is all I could
> think of. I think it *could* work, I'm just looking for ideas from the
> group.
>
> kili
>
>
Hmmmmm... I can empathize with the low carb thing.
After all, I pretty much live my life that way! <lol>
Portabello might work better than button mushrooms,
and a bit of chopped celery.
I think I'd make more of a brown sauce tho' than a cream
sauce. I'm not convinced the salty/smoky flavor would go
well creamed?
What would you use as a low carb thickener?
I'm really interested in that. Winter squash
works ok, but it's not always the flavor or texture
that I'm looking for.
Kat
--
K.
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