What do they mean by "strained' cream soup?

I want to try cream soup. But it has to be strained. I am not sure what that means. Do I pour it through a spaghetti strainer?

Or is it more in-depth than that?

Sorry not a big chef over here. Former fast food queen and slowly learning. Lol.

Not a spaghetti strainer.  That's actually called a colander.  They mean a mesh strainer, like this:

Good to know.

Thank you

you could try straining it through cheese cloth, but that would take forever. what about puree-ing it until it's super smooth. I would worry about the fat content too. might make you sick

I think I am going to have to disagree with Sharyn on this one.  I think they are referring to more of a colander.  If you strain "creamed" soup through a fine me**** will take all day and you'll end up with cloudy broth, they could have just said thin liquids or clears.  To me strained creamed soups is to get the pieces of solids out of it, not change the quality of the liquid.

Guess I better put in a call to the nut.

I'd just put the soup in the blender.  That way, no issues with po-ta-toe or po-tah-toe. 

Only half a day, MWG. 

yes, the point of straining it is to get rid of any chunks (like mushrooms or chicken or potatoes). 

The problem with the spaghetti type is chunks can go through that.  If you mix milk with the soup (I'm assumign it's condensed) it will strain better.  You can also pick through with a spoon and take out the chunks.

Good luck!

I put mine though the blender too..takes care of any lumps.

Michele