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Artichoke Soup

Healthy eating is important for everyone, but people with cancer often have special concerns. Lurie Cancer Center's Supportive Oncology Team includes Registered Dietitians who provide up-to-date research-based nutrition advice throughout cancer treatment and into recovery. Contact them at 312.695.0990.

Neutropenia, or low white blood count, is a concerning side effect of chemotherapy, since neutrophils protect us from developing infections. Most chemotherapeutic drugs will lower your blood counts to some degree. Neutropenia usually lasts four to seven days, but it can be longer depending on the type of treatment.

Raw fruits, raw vegetables, raw meat and raw seafood carry bacteria that should be avoided until your counts have recovered. The following artichoke soup recipe is quick, neutropenia-friendly, and a perfect winter warmer. Artichokes are high in Vitamin C, folacin, magnesium and potassium.

Makes 6 to 8 Servings

3 (14 ounce) cans artichoke hearts, drained
3 (10 3/4 ounce) cans fat-free cream of mushroom soup
1 cup skim milk
2 cups canned fat-free chicken broth or vegetable broth
1/2 cup dry white wine, optional

Puree drained artichokes in a food processor. Combine remaining ingredients in a bowl and add to processor. Blend until well combined. Heat in pot over low heat to serve.

Nutritional information per serving:

Calories 112, Protein (g) 5, Carboyhydrate (g) 17, Fat (g) 3, Saturated Fat (g) 1, Dietary Fiber (g) 1, Cholesterol (mg) 5, Sodium (mg) 1200.

Recipe courtesy of Eating Well Through Cancer

(Last updated on April 12, 2013 )