Dan E wrote:^^good call, Robin. Would Equus's mushroom fume work? For sale at Lotsa Pasta, I believe.
I second Robin's well wishes, Deb - big hugs. If memory serves, the mushroom fume at Equus has a pretty thin base, but what if you thicken it with corn starch? Or any soup base for that matter? Does that break the rules of nutrition? Or would the bits of mushroom be too solid?
Or if you make a pureed bean soup, do you have to worry much about the skins, or be sure that they are fully removed via cheese cloth or sieve? If done with a cheese cloth, are they, then, too thin? Pureed potato cheese soup would be a treat, I would think. Is there a microwave to reheat if you do bring chilled food?
Seriously - if I were ever in this position, I would want potato cheese soup, the aforementioned mushroom fume, tomato-garlic-spinach puree, and a carrot-banana-watercress smoothie. With snacks of pureed cottage cheese and peaches at my every whim.