Master Recipe Cream Of Whatever Soup Base

CREAM OF ANYTHING SOUP MIX

Steps:

• Measure all ingredients and place in a bowl. Stir well. You can use a bullet style blender or a food processor to grind into a fine powder if you want. Store in a container with a lid until ready to use.
• When you need a can of soup, heat one cup of water on the stove. Add ⅓ cup dry mix. Cook over low heat until thick, stirring occasionally. I find that a whisk helps it mix better than using a spoon.
• If you want a specific kind of cream of something soup, add one of the following:--½ cup diced mushrooms--½ cup chopped broccoli--½ cup diced celery--½ cup shredded cheddar cheese--½ cup cooked, shredded or cubed chicken--½ cup diced tomatoes

MASTER RECIPE: CREAM OF "WHATEVER" SOUP BASE

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.

CREAM OF ANYTHING SOUP MIX

Steps:

• Measure all dry ingredients and place in a Ziploc Bag.
• Combine and place in a storage container.
• To use combine 1/3 cup mix with 1 cup of water.
• Add in any of the above optional ingredients.
• Cook over low heat until thickened.

"CREAM OF WHATEVER" SOUP

Steps:

• In a small saucepan over medium heat, melt butter. Add minced garlic and saute 1 minute. Add flour and stir quickly, forming a paste and mixing well (making a roux). SLOWLY add milk a little at a time, while stirring constantly to avoid scalding.
• Once milk is added and mixed well, reduce heat to medium-low and add herbs. Add salt/pepper to your liking. Turn off the heat and let the soup simmer for a couple of minutes, stirring occasionally. Use as a soup base or pour into your casserole (soup will thicken a bit more as the casserole bakes).

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.