Soup Stock/ Can Soup

[rysmom14]

Hi All! It’s been a while since I have signed on and now I seem to be all over the discussion board today!

My son Ryan has been doing great on his diet and I was hoping to try some difference casseroles that i can make over the weekend and have for him throughout the week. I know the ones I make for the rest of the family use chicken broth or cream of something soup. The stocks have celery and carrot and onion puree in them so I have been avoiding them. Does anytime know of any that are safe? I know i can make some, but in all honestly, I have 1.5 year old twins and I am pregnant with baby #3 and work full time. so time isn’t really on my side

so any suggestions on stock or can soup that I can use for casserole bases would be helpful. I was checking some of the recipes on here as well, but if anyone has a favorite they want to share for a baby with only a couple teeth! I would appreciate it.

Thanks!

Emily

[charlie]

It is very hard having to make your own, and I see you are busy. However, make a big vat of chicken broth from a carcass after you have a roast dinner. All you need to do is put the carcass in a big pan, cover with boiling water and leave to simmer for a couple of hours, even better if you have a slow cooker as you can leave it all day if needed. Then pot it up into sizes you want and freeze it. Then when you need one get it out of freezer, decant straight into saucepan and place over the heat, it will melt quickly and be straightaway usuable as a stock. Just make it when you do have time. I have yet to find a safe stock from a supermarket.

[Tammy]

I have found some of Campbells "cream of" soups make a good base. I use cream of mushroom in many things. I can also find some generic cream of chicken soups. I just add white rice and it's done! Butterball used to make a great broth that was safe although I don't know if it still is or not. Check all types of Butterball as one was ok, and one was not, I just can't remember which was which without looking. Low fat, low sodium, regular, etc.

I can also get generic chicken noodle soup. I think when you go generic store brand they tend to try to make them cheaper so they leave out things like carrots and sugar. Do you have Weis Markets in your area? I'm not sure if they go that far or not. I get a lot there.

[colormist]

I've managed to find bouillon that is safe. I use that instead of chicken broth. I've also found mushroom broth (in the organic section by Pacifica--I think, it's in a box) that didn't have any additives.

Also, like Tammy, I use the cream of soups as a base. Cream of Mushroom and Cream of Chicken are usually pretty good starters. Low sodium varieties are more likely to have added sugars (they try to make up for the missing flavor by adding sweeteners). I'm also going to second the chicken noodle soup as a broth. I use that as a base a lot.

[rysmom14]

Thanks all, I will take a look at the "cream of soups" and see what I can make from there. The mushroom broth is also interesting. I will be looking for that.

[vetster02]

Fmi doesn't have trouble with fructans? Mushrooms made me violently ill

[vetster02]

Fmi doesn't have trouble with fructans? Mushrooms made me violently ill