HOMEMADE CREAM SOUP BASE
Provided by [email protected]
Number Of Ingredients 5
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.
MASTER RECIPE: CREAM OF "WHATEVER" SOUP BASE
If you can, you should stop using those sodium-filled cans of soup in your recipes. You would be surprised at how easy, and inexpensive it is to make your own cream-based soup. This is just another one of my master recipes on developing a good soup base. Cans of... Cream of Mushroom Soup, Cream of Chicken Soup, Cream of Celery...
Provided by Andy Anderson !
Categories Other Soups
Time 30m
Number Of Ingredients 10
Steps:
- 1. PREP/PREPARE
- 2. Gather your ingredients.
- 3. Combine the milk & and chicken stock in a small bowl, and reserve.
- 4. Add the butter to a saucepan over medium heat.
- 5. When the foaming subsides, add the flour.
- 6. Whisk until the flour/butter mixture is smooth, and begins to turn a light brown, about 5 - 7 minutes.
- 7. Chef's Note: The process of mixing equal amounts of fat and flour is called making a roux.
- 8. Add the milk/chicken stock mixture, and whisk to combine with the roux.
- 9. Slowly bring to a simmer, and allow the mixture to thicken, about 5 - 7 minutes.
- 10. Add the spices, and season to taste.
- 11. Chef's Tip: If you are using broth, instead of stock, skip adding the salt.
- 12. Remove from heat, cover, and reserve.
- 13. Chef's Note: You can prepare the base several days ahead of time. Just cover and refrigerate until needed.
- 14. Where do I go from here... Add sautéed mushrooms for cream of mushroom soup... add sautéed celery for cream of celery soup... add some diced carrots, celery and chicken for cream of chicken soup... Add additional spices to fit the need. You get the idea.
- 15. Keep the faith, and keep cooking.
MAKE YOUR OWN CREAM SOUP BASE
This replaces canned cream of chicken soup. Ingredients can be switched up to make it vegetarian by using vegetable broth/stock.
Provided by Krista Havens
Categories Cream Soups
Time 20m
Number Of Ingredients 5
Steps:
- 1. Melt butter in saucepan over medium low heat
- 2. Stir in flour; keep stirring until smooth and bubbly to remove flour taste. Add broth and milk a little at a time, stirring the whole time to keep a smooth consistency. Bring to a slow boil. Cook, stirring consistently until thick. Add salt and pepper to taste.
- 3. Use 1 recipe per can of soup needed in your recipe. Can be varied by using vegetable broth for a vegetarian option. Sauteed celery and celery seed can be added for cream of celery soup base. Mushrooms can be added for cream of mushroom soup. Customize to your liking with any herbs or seasonings you desire. Very versatile.
CREAM SOUP MIX
This easy-to-make soup mix is great to keep on hand for those nights you need to whip up a satisfying supper in a hurry. It's a great substitute for canned cream soup in a recipe. Or, add leftover chicken, asparagus or mushrooms, for example, and you'll have a steaming bowl of delicious soup in minutes.-Kay Beard, Vass, North Carolina
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 3 cups.
Number Of Ingredients 7
Steps:
- In a large bowl, combine all ingredients. Store in an airtight container., For a condensed cream soup substitute: Whisk 1/3 cup mix and 1-1/4 cups water in a small saucepan until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Cool. Use as a substitute for one 10-3/4-oz.-can condensed cream of chicken, celery or mushroom soup. , For 1-1/2 cups soup: Whisk 1/3 cup mix and 1-1/2 cups water in a small saucepan until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 152 calories, Fat 0 fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 557mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 0 fiber), Protein 10g protein. Diabetic Exchanges
STUFFED CABBAGE SOUP
I love this soup because it tastes just like stuffed cabbages without all the hard work of stuffing the cabbages. So simple and all in 1 large pot!
Provided by Bethany92
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add coleslaw mix and onion; cook for 4 minutes. Add broth, tomatoes, water, brown sugar, lemon juice, and salt.
- Bring mixture to a boil, add rice, and reduce heat to medium-low. Cover and let simmer until rice is tender, about 45 minutes.
Nutrition Facts : Calories 283.2 calories, Carbohydrate 35 g, Cholesterol 39.4 mg, Fat 10.4 g, Fiber 3 g, Protein 13.7 g, SaturatedFat 3.3 g, Sodium 793.6 mg, Sugar 14.2 g
ALL-PURPOSE CREAM-STYLE SOUP BASE
I make a LOT of homemade soups in the winter, we get TONS of lake-effect snow here, and get snowed in a lot. Soup always hits the spot on a cold, wintery day!
Provided by Wildflour
Categories Low Protein
Time 1h
Yield 10-12 cups
Number Of Ingredients 13
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.
Nutrition Facts : Calories 329.4, Fat 27.7, SaturatedFat 17, Cholesterol 83.4, Sodium 467.7, Carbohydrate 13.8, Fiber 0.7, Sugar 1.6, Protein 7.1
CREAM SOUP BASE
I like to keep this on hand to prepare cream soups I prefer to use instant sure jel, because it does cloud soup as cornstarch does..but in case you can't find instant sure jel...cornstarch will do
Provided by grandma2969
Categories < 15 Mins
Time 10m
Yield 7 cans base mix
Number Of Ingredients 8
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.
Nutrition Facts : Calories 247.2, Fat 10.3, SaturatedFat 6.3, Cholesterol 35.9, Sodium 1448.8, Carbohydrate 28.2, Fiber 0.5, Sugar 14.8, Protein 10.4
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