Base Recipe For Cream Soup Recipe 435

CREAM SOUP BASE

Steps:

• Melt butter in a saucepan. Add flour and make a paste. Add milk and bouillon cubes. Cook over low heat until thickened. Add pepper to taste. Add more milk when adding the other soup ingredients, depending on the thickness you desire.
• To this base you may add steamed broccoli and American cheese; or chunks of baked potato (peel and all) with American cheese, bacon pieces, and chives; or pureed, stewed tomatoes for a bisque; or leeks that have been cleaned well, steamed, and chopped; or cooked asparagus cut in pieces (if canned asparagus is used, add some of the liquid as well), topped with grated cheese and bacon pieces.

BASE RECIPE FOR CREAM SOUP RECIPE - (4.3/5)

Steps:

• 1. Sauté the onion dices in the butter until they are tender and translucent but not browned. 2. Add the flour and stir and cook until a soft paste has formed but not browned. 3. While still cooking, pour in 1/2 cup of the broth while stirring with a whisk. Gradually add the rest of the broth, stirring to make the mixture smooth and not lumpy as if you were making gravy. Continue cooking until the mixture is bubbly and has thickened. 4. Add the vegetables and cook for 15 to 20 minutes or until they are soft enough to mash easily. 5. Pour two to three cups of the liquid into your blender. Puree the mixture until it is smooth. Continue in batches until the entire soup is puréed. 6. Pour the soup through a strainer into a clean pan. Press any pieces through the sieve with the back of a spoon. 7. Salt the soup to taste. Add the cream. If the soup needs further thinning, add water. Reheat and serve.

HOMEMADE CREAM SOUP BASE

Steps:

• Mix well and store in a airtight container
• To use mix 1/3 cup mix to 11/4 cup of cold water
• mix well cook and stir over a med heat until thickened.
• Mushroom Soup: add 1/2 cup finely chopped mushrooms.
• Celery Soup: add 1/2 cup minced celery.
• Chicken soup: add 1/2 cup diced chicken.

CREAM SOUP BASE

Steps:

• Combine and shake all ingredients together and store in an airtight container.
• to use base:.
• Stir 1/2 cup soup base in 2 cups of water to equal one can of cream soup.
• Recipe equals 7 cans of cream soup base.

ALL-PURPOSE CREAM-STYLE SOUP BASE

Steps:

• Saute over low heat, herbs and spices, onions, carrot and celery til very, very soft in butter.
• Mash well or puree in blender or food chopper/processor.
• Stir in flour, cook, stirring for 2-3 minutes. Do not brown.
• In large pot, bring chicken broth and milk to a boil.
• Drop flour mixture in by spoonfulls, stirring, low-boil til thickened, stirring.
• *At this point, you can add whatever cooked ingredients your heart desires! Any cooked meats, sea food, vegetables, rice, etc.!
• Stir in cream, salt and pepper to taste. Remove from heat, stir in sour cream.