Cream Soup Base Recipes

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.

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.

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.

CREAM SOUP MIX

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.

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.