All Purpose Cream Style Soup Base Recipes

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.

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-STYLE SOUP MIX

Steps:

• In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Use as a substitute for half of a 10-3/4-oz. can of condensed cream of chicken, mushroom or celery soup. , In a microwave-safe bowl, whisk 2/3 cup water and 3 tablespoons soup mix. Microwave, uncovered, on high for 2 to 2-1/2 minutes or until thickened and bubbly, whisking occasionally. , For mushroom soup, add 1/4 to 1/2 cup sauteed sliced mushrooms. For celery soup, add 1/8 teaspoon celery salt or one sauteed sliced or chopped celery rib. , Homemade Cream-Style Soup Mix may be used to prepare the following recipes: Grilled Chicken with Cream Sauce and Seafood Thermidor.

WINNING CREAM OF VEGETABLE SOUP

Steps:

• In a Dutch oven, saute onion in butter until tender. Add flour; stir until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. , Stir in the milk, cream, basil, salt, pepper and garlic powder. Add the vegetables; cook gently until heated through.

MAKE YOUR OWN CREAM SOUP BASE

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.