Soup suggestion request

In article <[email hidden]>,

Denise~* said:

My husband had an emergency surgery 2 weeks ago (Meckel's Diverticulitis), and he is not handling
solids so well. The doc suggested warm liquids.

I need some comforting, filling, and "blended" soup suggestions.

Today I heated up a quart of chicken broth with some carrots, onions, celery and Tsp of dried
parsley and set it to simmer. Came back & half-hour later & decided I should have turned the
simmer down. I had a black bottomed pot with some nicely roasted veggies. I gently scraped off the
veggies, dumped them into another quart of warmed chicken broth and puree'd it all. DH actually
said it was good, and he is not one to tell me what I want to hear.

I'm glad I did well, but I would like to know if there is anything I can do to spruce this up a
little. I'm pretty good at following a recipe, and sometimes good at improvising, but I really
don't have a knack for spices and/or how much to use.

The soup cannot be very spicy, and it cannot have lumps. His tummy just won't handle it.

Suggestions???

Denise, Brian & Wyatt (May 31, 02)

How much Healthy Choice ice cream can I eat before it's no longer a healthy choice?

Just about any cooked veggies and meats can be pureed, and stick to lightly spiced. Looks like you
already pretty well know what to do. :-) Baby foods might be good for a switch too, as would be
lightly stewed, pureed fruits.

There are a million and one soup recipes, but, not only will he get tired of them, they are
difficult to make nutritionally complete. You might want to consider Met-rx? HEB carries it, as do
most health food stores, and even Wal-Mart.

Vanilla Met-rx can be mixed with fruit juices to make it more interesting, and it is a total food
replacement product far superior to boost or ensure.

K.

--
^ ^ Cat's Haven Hobby Farm ^ ^ [email hidden] ^ ^

Quoted message said:

,,< >,,< >,,<

On Tue, 30 Dec 2003 03:45:18 -0600, Katra <[email hidden]>

Quoted message said:

Denise~* <[email hidden]> wrote:

Quoted message said:

Quoted message said:

I need some comforting, filling, and "blended" soup suggestions.

Quoted message said:

Just about any cooked veggies and meats can be pureed, and stick to lightly spiced. Looks like you
already pretty well know what to do. :-) Baby foods might be good for a switch too, as would be
lightly stewed, pureed fruits.

Aww, phoo, Katra. I was going to say exactly the same. :-) A friend (and excellent cook) never
bought baby food, but just whirred up whatever the adults were having for dinner (before any heavy
seasoning). No need to make it a soup, either. A veg puree, a separate meat puree (with broth), a
fruit puree. With stick blenders, mini-chop gadgets, and some baby-food hand-grinders, it shouldn't
even be that much trouble.

Quoted message said:

From: Denise~*

Quoted message said:

My husband had an emergency surgery 2 weeks ago (Meckel's Diverticulitis), and he is not handling
solids so well. The doc suggested warm liquids.

Awww, diverticulitis is no fun.Here are a couple suggestions that will most likely require a trip to
your local health food store.

Diverticulitis Tea 2 teaspoons wild yam root 1 teaspoon cramp bark 1 quart water 1 teaspoon each
chamomile flower and peppermint leaf

Put wild yam and cramp bark in water and bring to a boil. Turn down heat and simmer for about 5
minutes. Turn off heat, add chamomile and peppermint, cover and steep for at least 15 minutes.
Strain. Drink 2 or 3 cups a day. You can use the same proportions of these herbs to make a tincture.

Mushroom Barley Soup - From Medicinal Mushrooms, Hobbs ¼ cup barley ¾ cup soup stock 2½ cups water 2
teaspoons tamari (or ¼ teaspoon salt) ½ cup chopped onion 1 or 2 cloves garlic, minced 2 teaspoons
olive oil ½ pound fresh medicinal mushrooms (such as shiitake) black pepper to taste

Cook barley in soup stock until tender. Add water and tamari. In a separate pan, sauté onions and
garlic in olive oil. When onions are transparent, add mushrooms. When mushrooms and onions are
tender, add them to the barley-tamari mixture. Sprinkle in black pepper, cover and simmer gently for
20 minutes. For variety, add cooked vegetables of your choice, either chopped or grated. You can
also puree this soup.

Ellen

"Denise~*" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

My husband had an emergency surgery 2 weeks ago (Meckel's Diverticulitis), and he is not handling
solids so well. The doc suggested warm liquids.

I need some comforting, filling, and "blended" soup suggestions.

Today I heated up a quart of chicken broth with some carrots, onions, celery and Tsp of dried
parsley and set it to simmer. Came back & half-hour later & decided I should have turned the
simmer down. I had a black bottomed pot with some nicely roasted veggies. I gently scraped off the
veggies, dumped them into another quart of warmed chicken broth and puree'd it all. DH actually
said it was good, and he is not one to tell me what I want to hear.

I'm glad I did well, but I would like to know if there is anything I can do to spruce this up a
little. I'm pretty good at following a recipe, and sometimes good at improvising, but I really
don't have a knack for spices and/or how much to use.

The soup cannot be very spicy, and it cannot have lumps. His tummy just won't handle it.

Suggestions???
==================

Hi D,

Had similar surgery myself...

Into your recipe, throw in some spuds, lentils, a bit of barley, broccoli, corn,
cauliflower, garlic...

Add a small shot of Worcestershire, a pinch of cumin and/or rosemary, thyme or marjoram or
coriander; and/or a shot of soy sauce, and/or a cube of Oxo.

The thing with spices and herbs is to use just the smallest amount a first, keeping track of your
blends, then increase as your tastes develop.

Also good to use just one spice/herb at a time, to get to understand each one.

For easier digestion, strain soup after blending/whizzing with hand blender, then reheat with a bit
of corn starch to give it body.

What is really good, and good for one such as your hubby, is to stir room temp plain yogurt into the
serving bowl just before serving.

For treats, add a dab of butter and a bit of grated cheese...maybe with a dusting of very fine fresh
ground pepper.

The baby food idea is most excellent, particularly the fruits. I have found the veggies and meats to
be horrible tasting!

A bit of well-chewed rye krisp is good, stay away from seeds of all kinds, particularly tomatoes,
cukes, kiwi etc.

-bg-

www.thelittlecanadaheadphoneband.ca

"Denise~*" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

My husband had an emergency surgery 2 weeks ago (Meckel's Diverticulitis), and he is not handling
solids so well. The doc suggested warm liquids.

I need some comforting, filling, and "blended" soup suggestions.

Today I heated up a quart of chicken broth with some carrots, onions, celery and Tsp of dried
parsley and set it to simmer. Came back & half-hour later & decided I should have turned the
simmer down. I had a black bottomed pot with some nicely roasted veggies. I gently scraped off the
veggies, dumped them into another quart of warmed chicken broth and puree'd it all. DH actually
said it was good, and he is not one to tell me what I want to hear.

I'm glad I did well, but I would like to know if there is anything I can do to spruce this up a
little. I'm pretty good at following a recipe, and sometimes good at improvising, but I really
don't have a knack for spices and/or how much to use.

The soup cannot be very spicy, and it cannot have lumps. His tummy just won't handle it.

Suggestions???

Denise, Brian & Wyatt (May 31, 02)

Quite frankly, I like gelled (chilled) Campbell's consume with a squirt of lemon juice, It has a
nice mouth feel and is a good source of protein.

Dimitri

Denise~* <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

My husband had an emergency surgery 2 weeks ago (Meckel's Diverticulitis), and he is not handling
solids so well. The doc suggested warm liquids.

What exactly do you mean "he is not handling solids so well"? The surgical procedure for Meckel's
Diverticulitis is one of the simplest and whole food should be tolerated easily after ten days. Not
that he's going to eat near as much as he used to but it is very important that he eat bland but
"solid food" to keep the intestine from healing improperly and creating an obstruction. Is he having
excessive pain or nausea? If so, he should see the Surgeon ASAP to check for proper bowel sounds.

Been there, Done that. Patriot from a M.A.S.H.

"Denise~*" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

My husband had an emergency surgery 2 weeks ago (Meckel's Diverticulitis), and he is not handling
solids so well. The doc suggested warm liquids.

I need some comforting, filling, and "blended" soup suggestions.

Today I heated up a quart of chicken broth with some carrots, onions, celery and Tsp of dried
parsley and set it to simmer. Came back & half-hour later & decided I should have turned the
simmer down. I had a black bottomed pot with some nicely roasted veggies. I gently scraped off the
veggies, dumped them into another quart of warmed chicken broth and puree'd it all. DH actually
said it was good, and he is not one to tell me what I want to hear.

I'm glad I did well, but I would like to know if there is anything I can do to spruce this up a
little. I'm pretty good at following a recipe, and sometimes good at improvising, but I really
don't have a knack for spices and/or how much to use.

The soup cannot be very spicy, and it cannot have lumps. His tummy just won't handle it.

Suggestions???

You are on the right track - here are some ideas for variety:

- Use beef or vegetable stock.
- Vary the veggies: mushrooms, parsnips, potatoes, rice, tomatoes, spinach, etc.
- Add a small dash of hot sauce. This can "liven up" a soup without actually making it spicy.
- Other seasoning ideas: paprika, curry powder, Old Bay.

--
Peter Aitken

Remove the [censored] from my email address before using.

Denise~* <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

My husband had an emergency surgery 2 weeks ago (Meckel's Diverticulitis), and he is not handling
solids so well. The doc suggested warm liquids.

I need some comforting, filling, and "blended" soup suggestions.

<snipped>

Quoted message said:

The soup cannot be very spicy, and it cannot have lumps. His tummy just won't handle it.

Suggestions???

Pumpkin (squash) or sweet potato soup. What I usually do is to soften some chopped onion in a little
oil, then add chunks of pumpkin (I use butternut pumpkin, known as butternut squash in the US I
believe). Cook for a couple of minutes, then cover with chicken stock and simmer until the pumpkin
is soft. Puree. Spicewise, this is nice with some ginger, or with curry powder, however it's quite
nice as it is or perhaps with just a little nutmeg, for someone who can't handle anything spicy at
the moment.

I've done the same thing using kumera (orange sweet potato) and it's pretty nice as well.

----
Rhonda Anderson Cranebrook, NSW, Australia

In article <[email hidden]>,

Denise~* said:

My husband had an emergency surgery 2 weeks ago (Meckel's Diverticulitis), and he is not handling
solids so well. The doc suggested warm liquids.

I need some comforting, filling, and "blended" soup suggestions.

Today I heated up a quart of chicken broth with some carrots, onions, celery and Tsp of dried
parsley and set it to simmer. Came back & half-hour later & decided I should have turned the
simmer down. I had a black bottomed pot with some nicely roasted veggies. I gently scraped off the
veggies, dumped them into another quart of warmed chicken broth and puree'd it all. DH actually
said it was good, and he is not one to tell me what I want to hear.

I'm glad I did well, but I would like to know if there is anything I can do to spruce this up a
little. I'm pretty good at following a recipe, and sometimes good at improvising, but I really
don't have a knack for spices and/or how much to use.

The soup cannot be very spicy, and it cannot have lumps. His tummy just won't handle it.

Suggestions???

Denise,

Sorry to hear about Brian's surgery. We had a nice vegetarian soup at Christmas dinner, made with
butternut squash and pears. You could also add cooked dried beans in small amounts to your pureed
soup. Don't add too much at first, since his innards may not deal with the fiber well. As he feels
better, you can back off on the extent of pureeing until he's back eating more-or-less solid food.

Hope he's feeling better soon! Cindy

--
C.J. Fuller

Delete the obvious to email me

This is a delicious recipe and I made it for Christmas dinner. It sounds very rich, but it's only 3
points for WW so isn't that bad.

* Exported from MasterCook *

Helen's Mushroom Broccoli Soup

Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Family

Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
6 tb Oil 4 tb Butter 1 large VIdalia onion 6 large Mushrooms 3 tb Flour 1 t Nutmeg 10 c
Chicken stock
3/4 c Heavy cream Salt and pepper 1 bn Broccoli

* peeled and chopped ** washed and chopped *** chopped

In a medium pan, heat oil and butter and saute onions and mushrooms. 5 min Add flour, stir well
and add rest of ingredients except cheese. Let simmer over medium heat for 8-10 minutes. Add
cheese, mix well and serve.

When I made this, I omitted the cheese and I would process the soup before serving. Delicious!

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 961 Calories; 97g Fat (90.2% calories from fat); 4g Protein;
19g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 1415mg Sodium. Exchanges: 1 Grain(Starch); 1/2
Vegetable; 0 Non-Fat Milk; 19 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

"Denise~*" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

My husband had an emergency surgery 2 weeks ago (Meckel's Diverticulitis), and he is not handling
solids so well. The doc suggested warm liquids.

I need some comforting, filling, and "blended" soup suggestions.

Today I heated up a quart of chicken broth with some carrots, onions, celery and Tsp of dried
parsley and set it to simmer. Came back & half-hour later & decided I should have turned the
simmer down. I had a black bottomed pot with some nicely roasted veggies. I gently scraped off the
veggies, dumped them into another quart of warmed chicken broth and puree'd it all. DH actually
said it was good, and he is not one to tell me what I want to hear.

I'm glad I did well, but I would like to know if there is anything I can do to spruce this up a
little. I'm pretty good at following a recipe, and sometimes good at improvising, but I really
don't have a knack for spices and/or how much to use.

The soup cannot be very spicy, and it cannot have lumps. His tummy just won't handle it.

Suggestions???

Denise, Brian & Wyatt (May 31, 02)

How much Healthy Choice ice cream can I eat before it's no longer a

healthy choice?

Denise~* <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

I need some comforting, filling, and "blended" soup suggestions.

I like potato, fennel, and leek soup, or carrot dill, or curried cauliflower and apple. I can
provide more complete recipes, if you would like.

One of those hand-held blenders is great for pureed soups. It leaves a few chunks, but it is well
worth the convenience.

Good luck!

--Erica

"Frogleg" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Aww, phoo, Katra. I was going to say exactly the same. :-) A friend (and excellent cook) never
bought baby food, but just whirred up whatever the adults were having for dinner (before any heavy
seasoning). No need to make it a soup, either. A veg puree, a separate meat puree (with broth), a
fruit puree. With stick blenders, mini-chop gadgets, and some baby-food hand-grinders, it
shouldn't even be that much trouble.

I remember awhile back on Oprah, when she first started getting into her "diet" [censored], she did a show
on alternatives to pricey commercial foods. One thing discussed was steamed vegetables can be mashed
up and substituted for baby foods very cheaply, and with their full nutritional values.

Why pay for a can of baby food when you can steam the produce yourself for a similar price and have
loads of surplus veggies to go around?

Just about any veggies or meats can be puree'd so try to get a fair variety. Do some of his favorite
meals. For instance, if he likes a roast with potato on the side, puree some roast beef and potato.
Beef or chicken stock/broth can be a base for many interesting kinds of soups. Use your imagination.

;-)

In article <[email hidden]>,

Frogleg said:

Katra said:

Denise~* <[email hidden]> wrote:

Quoted message said:

Quoted message said:

I need some comforting, filling, and "blended" soup suggestions.

Quoted message said:

Just about any cooked veggies and meats can be pureed, and stick to lightly spiced. Looks like
you already pretty well know what to do. :-) Baby foods might be good for a switch too, as would
be lightly stewed, pureed fruits.

Aww, phoo, Katra. I was going to say exactly the same. :-) A friend (and excellent cook) never
bought baby food, but just whirred up whatever the adults were having for dinner (before any heavy
seasoning). No need to make it a soup, either. A veg puree, a separate meat puree (with broth), a
fruit puree. With stick blenders, mini-chop gadgets, and some baby-food hand-grinders, it
shouldn't even be that much trouble.

My mom had a pretty delicate digestive system towards the end, and a serious Hiatal hernia...

One other suggestion for treats is frozen fruit juice popsickles. You can get popsickle molds at
many stores. Puddings are always good too. :-)

K.

--
^ ^ Cat's Haven Hobby Farm ^ ^ [email hidden] ^ ^

Quoted message said:

,,< >,,< >,,<

Quoted message said:

Denise~* <[email hidden]> wrote

Quoted message said:

I need some comforting, filling, and "blended" soup suggestions.

Oh. Cook any veg or combination of veg in chicken broth. Whir up and add cream (or milk if cream
too rich).

"Dimitri" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

"Denise~*" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

My husband had an emergency surgery 2 weeks ago (Meckel's Diverticulitis), and he is not handling
solids so well. The doc suggested warm liquids.

I need some comforting, filling, and "blended" soup suggestions.

Today I heated up a quart of chicken broth with some carrots, onions, celery and Tsp of dried
parsley and set it to simmer. Came back & half-hour later & decided I should have turned the
simmer down. I had a black bottomed pot with some nicely roasted veggies. I gently scraped off
the veggies, dumped them into another quart of warmed chicken broth and puree'd it all. DH
actually said it was good, and he is not one to tell me what I want to hear.

I'm glad I did well, but I would like to know if there is anything I can do to spruce this up a
little. I'm pretty good at following a recipe, and sometimes good at improvising, but I really
don't have a knack for spices and/or how much to use.

The soup cannot be very spicy, and it cannot have lumps. His tummy just won't handle it.

Suggestions???

Denise, Brian & Wyatt (May 31, 02)

This is tasty and could probably be pureed (without the bacon)

@@@@@ Now You're Cooking! Export Format

Vadalia Onion Chowder

soups

4 slices bacon -chopped bite sized; -not crumbled 2 tbsp olive oil; or use bacon fat 4 vadialia
onions; sliced 2-3 cups mashed potatoes (leftovers); I used 3 4 cloves garlic; minced 2 boxes
chicken stock (approx 30 oz) 2 cups corn kernels (I used 2 cans) 2 bay leaf; (optional)
1/4 tsp dried thyme fresh ground black pepper; LOTS salt to taste sour cream; see note*

Fry the bacon crisp. drain well the bacon and reserve. (Used later.) Heat oil in large pot. low
medium to med heat. Make the onions bite sized, add to pot, cook till tender, about 10 min. Mince
the garlic, add to pot, cook 1 minute or so more. Add broth, potatoes, corn, bay leaves, thyme.
Bring the soup to a boil. Remove the pot from the heat. Remove the bay leaves. Season with pepper.
Add sour cream. *Note add the sour cream just before serving by the tablespoon per bowl. This
freezes better without the sour cream. Serve in soup bowls, and sprinkle crumbled bacon on top. this
recipe needs more garlic than called for.
Note: I just stirred the crumbled bacon in with the whole batch. Don't be shy with the garlic. I
used some turkey Stock in with this (excellent.) Used 5 or 6 sweet onions 6-7 potatoes served
as mashed. I Didn't have vidalia onions so i used locally grown sweet onions instead. I added
a grated carrot for colour. I think some brocolli florets might be nice as well

Contributor: Alan Boles

** Exported from Now You're Cooking! v5.64 **

--
And the beet goes on! (or under) -me just a while ago

Denise~* said:

The soup cannot be very spicy, and it cannot have lumps. His tummy just won't handle it.

Suggestions???

Mushrooms. A combination of fresh mushrooms sauteed with garlic and a broth made by rehydrating
dried porcini, for example. The whole thing can be pureed in a blender after they are combined.

If you are going to put it all in a blender, you can keep the stems of shiitakes. Also,
crimini/portobello mushrooms gain flavor by sauteeing long past where they drop liquid.

Your first attempt was a sound basic idea. You just have to learn how your stove works. Lots of
combinations of herbs and veggies in chicken stock can make really nice soups. You have to taste for
seasoning near the end.

Leek and potato soup can be pureed completely. It can be made by chopping up cleaned leeks, and
onion, and potatoes and simmering in water for about 20 minutes, then puree the whole.

You can go fancier from there: saute the onion and leeks first; use chicken stock instead of water;
add one more vegetable; etc etc.

Celery root can be cooked and pureed with potatoes.

I have not mentioned salt. I always use some, but you know the requirements in your case. Liberal
use of herbs and garlic can cover a lack of salt to some extent.

If you make soup 3 or 4 days in a row it will seem very easy.

Rodney Myrvaagnes J36 Gjo/a

MOM CASTS TOT IN CEMENT

Most experts voice cautious optimism

"Denise~*" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

My husband had an emergency surgery 2 weeks ago (Meckel's Diverticulitis), and he is not handling
solids so well. The doc suggested warm liquids.

I need some comforting, filling, and "blended" soup suggestions.

Today I heated up a quart of chicken broth with some carrots, onions, celery and Tsp of dried
parsley and set it to simmer. Came back & half-hour later & decided I should have turned the
simmer down. I had a black bottomed pot with some nicely roasted veggies. I gently scraped off the
veggies, dumped them into another quart of warmed chicken broth and puree'd it all. DH actually
said it was good, and he is not one to tell me what I want to hear.

I'm glad I did well, but I would like to know if there is anything I can do to spruce this up a
little. I'm pretty good at following a recipe, and sometimes good at improvising, but I really
don't have a knack for spices and/or how much to use.

The soup cannot be very spicy, and it cannot have lumps. His tummy just won't handle it.

Suggestions???

Denise, Brian & Wyatt (May 31, 02)

Beef Tea

This is really an invalid soup and is incredibly restorative. If you don't like red meat, it can be
made with chicken. 1 pound piece beef, trimmed of all fat and deeply sliced and scored. Place in the
top of a double boiler. Cover the meat with cold water to a depth of 1/2-inch. Cover the pot and
place over about an inch of water in the bottom of the double boiler. Bring all to a boil and simmer
gently for several hours, being careful that the bottom does not boil dry. The resulting broth will
be quite strong. If you don't like the solids floating in it, strain it through a cheesecloth.
Season and serve in a cup with plain toast. If more flavor is wanted, a small onion can be grated
into the broth and brought to a boil.

Dimitri

In article said:

Today I heated up a quart of chicken broth with some carrots, onions, celery and Tsp of dried
parsley and set it to simmer. Came back & half-hour later & decided I should have turned the simmer
down. I had a black bottomed pot with some nicely roasted veggies. I gently scraped off the
veggies, dumped them into another quart of warmed chicken broth and puree'd it all. DH actually
said it was good, and he is not one to tell me what I want to hear.

Suggestions???

Crockpot.

--

Charles The significant problems we face cannot be solved at the same level of thinking we were at
when we created them. Albert Einstein

Hey, I think this is what I was looking for. Thanks!

~ rob ~ said:

Hi D,

Had similar surgery myself...

Into your recipe, throw in some spuds, lentils, a bit of barley, broccoli, corn, cauliflower,
garlic...

Add a small shot of Worcestershire, a pinch of cumin and/or rosemary, thyme or marjoram or
coriander; and/or a shot of soy sauce, and/or a cube of Oxo.

The thing with spices and herbs is to use just the smallest amount a first, keeping track of your
blends, then increase as your tastes develop.

Also good to use just one spice/herb at a time, to get to understand each one.

For easier digestion, strain soup after blending/whizzing with hand blender, then reheat with a bit
of corn starch to give it body.

What is really good, and good for one such as your hubby, is to stir room temp plain yogurt into
the serving bowl just before serving.

For treats, add a dab of butter and a bit of grated cheese...maybe with a dusting of very fine
fresh ground pepper.

The baby food idea is most excellent, particularly the fruits. I have found the veggies and meats
to be horrible tasting!

A bit of well-chewed rye krisp is good, stay away from seeds of all kinds, particularly tomatoes,
cukes, kiwi etc.

-bg-

www.thelittlecanadaheadphoneband.ca

Denise, Brian & Wyatt (May 31, 02)

How much Healthy Choice ice cream can I eat before it's no longer a healthy choice?