ISO low-carb easy cream soup
So week 3 of the post-op diet, I'm allowed "full liquids" which basically means that in addition to the vile protein swill I've been living on, I can now have fruit and vegetable juices, strained Campbell's cream soups, no-sugar-added custurd or yogurt.
This is a great relief.
But on the advice of my primary care physician, I'm trying to combine the low-carb idea with the restrictions that come from the surgery. How can I do a low-carb cream soup? My understanding is that Campbells makes them creamy not with cream, but with flour, corn starch, and maybe some gums.
What I need is a cream soup recipe that has no solid matter in it. It looks like the basic ingredient are broth, heavy cream, xantham gum, butter, possibly some boullion cubes, and spices.