Master Recipe Cream Of Whatever Soup Base

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 (GLUTEN - FREE)

Steps:

• In a small saucepan, whisk milk and cornstarch until well blended.
• Add margarine, salt and pepper.
• Heat to a boil, stirring frequently.
• Use in recipes in place of a can of condensed cream of "whatever" soup. Reconstitute soup by adding one cup of water to the recipe.
• Cream Of Mushroom: Add 1/4 cup chopped canned mushrooms.
• Cream Of Celery: Add 1/4 cup chopped sauteed celery.
• Cream Of Chicken: Add 1/4 cup chopped cooked chicken.

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.