Broth and Cream soups

[goodlife 3]

What kind of broth did you drink during the Clear liquids phase of your post-op diet? Did you make your own...did you buy it?

I'm not much of a cook. I was thinking about wonton Soup broth or the clear Soup strained from the sushi restaurants.

Also on day 5 I can have thin creamed Soups and am looking for ideas on what kinds of things fall into that category.

Thanks in advance for your ideas and suggestions!

[Tiffykins 672]

I made my own broth from the chicken bouillon cubes. I could control how strong or weak it tasted this way instead of the boxed broth.< /span>

For creamed Soups, I ate cream of chicken Soup diluted and warmed with Water, then strained to remove the chunks of chicken. I tried cream of potato and that was a disaster on my GI system. Cream of celery was okay for me, but I found it to be pretty bland. Cream of broccoli was totally yummy, but it was difficult to strain because the pieces of broccoli are so tiny they would sneak through my tiny strainer.

I used the 98% reduced fat/sodium cream of whatever soups.

[MidwestGirl 8]

I used the lower-sodium version of chicken flavor bouillon granules for broth. I lived on it for the first few days after getting home!

For cream Soups, I had just about everything. :blushing: All thinned & strained, but still yummy: cream of broccoli, broccoli cheese, cream of celery, cream of potato, clam chowder, oyster stew. As Tiffy said, I think most of mine (if not all) were the 98% reduced fat kind. I also had thinned cream of wheat made with nonfat milk and some garlic powder mixed in. Loved that stuff!

[Stacy160 201]

I used Swanson canned chicken broth. I tried the beef too, which I normally like and cook with, but it just didn't taste good that early out.

For Soups, I mostly had cream of chicken (strained) and Tomato. That Tomato Soup after surgery, I swear it was the best Soup I'd ever tasted in my life, after all those sweet Protein drinks LOL! Oh, and when I started just DYING for cheese, I also had Campbell's cheese soup (cheddar, I think?). Just to have something warm and salty after all that sweet stuff was heaven.

[cwalker 12]

I made my own with chicken, carrots and celery,it was much more flavorful but after 3 days I am already tired of it.lol:bored0::frown1:

[imagine.dream.inspire 0]

I make my own broth.

For chicken.....water, chicken thighs with skin & bone, cilantro, chayote, zucchini, carrot, celery, onion, garlic, Tomato bouillon, small amount of tomato sauce....I cook it slow until the fat melts and all the flavors combine and then I strain it.

Same with beef Soup except instead of the chicken thighs I use shank w/bone and marrow.

Sometimes i'll replace the tomato sauce with some bay leaf and oregano, especially if I am making a seafood broth. I simmer shrimp tails first before adding in veggies.

The key for me is cooking everything slowly for a long time.

I like homemade stuff a lot better but I do have a few backups. I went to Walmart and was able to find miso soup in their asian section. Also egg drop soup mix which you are supposed to add an egg to but you can have it without. It has 3 small individual packs per packet. I also got some ramen soup and took out the seasoning packets. They are very salty so I used only a small amount. These are my backups.

Edited May 2, 2010 by imagine.dream.inspire

[cwalker 12]

umm imagine I may be cooking tommorrow