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Fri, 19 Dec 1997 20:40:27 -0800 |
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Robert, It was mentioned a few months ago on this list to use mashed
potatoes to cream or thicken a soup. It worked well for us! Good luck with
the soy formula!
Robert Cohen 1-888-not-milk wrote:
> Dear NOT-MILKERS,
>
> I am about to surprise my family with a bit of an experiment...I love to
> cook soups and have my freezer stocked with chicken soup, minnestrone,
> lentil and black bean.
>
> Today I went to the supermarket and bought a case of soy-based baby
> formula. Tomorrow I plan to create some new dishes...How does Cream of
> wild mushroom soup (cepes, morels and portabellos), cream of broccoli
> soup, New England fish chowder and vicchysoisse sound? (Yeah, I know it
> sounds lousy---made with baby formula, but what the heck...here goes
> nothing!)
>
> I went to the Culinary Institute of America in Hyde Park, NY in 1973 and
> love to cook! This could be the start of a new cuisine!
>
> Robert "NOTMILKMAN" Cohen
> http://www.notmilk.com
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