Cream Soup
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whole, 2%, or fat free milk0
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I use FF evaporated skim milk in a can and just jazz it up w/ a bouillon cube0
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You can make your own chicken or vegetable or beef stock, chock full of herbs and spices, and then add 1% milk, I'd use a 2:1 ratio (i.e. 2/3 cup of stock to 1/3 cup milk). If you want it thicker, use tapioca or cornstarch or arrowroot (flour is another option, but requires a fat of some sort to make it work right).0
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Someone recently suggested greek yogurt....I've never tried it but I guess it's worth a try.0
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