simple basics to make cream soups?

Answer 1

1/2 c. finely chopped onion
1/2 c. finely chopped celery
1/2 c. butter
6 tbsp. flour
1/2 tsp. salt
1/2 tsp. pepper
3 c. chicken broth
3 c. milk

In medium saucepan, saute onion and celery in butter until tender. Stir in flour, salt and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in chicken broth and milk. Cook until slightly thickened, stirring constantly. DO NOT BOIL. Soup variations below:

POTATO:

Add to base:

4 c. diced, cooked potatoes
4 tsp. Worcestershire sauce
1/2 tsp. dry mustard

Simmer 20 minutes.

BROCCOLI:

Cook 4 cups frozen or fresh broccoli. Drain. Add to cream soup recipe. You may add whole flowerettes, or run 1/2 through the blender. Season with 4 teaspoons lemon juice and 1/2 teaspoon garlic powder. Garnish with a dash of nutmeg.

CAULIFLOWER:

Cook 4 cups frozen or fresh cauliflower. Drain. Add to cream soup recipe. Season with 1 teaspoon dill weed.

Answer 2

Homemade Cream Soup Mix:
2 C powdered non-fat dry milk
3/4 C cornstarch
1/4 C or less instant chicken bouillon
2 Table. dried onion flakes
1 tea. basil leaves
1 tea. thyme leaves
1/2 tea. pepper

Combine all ingredients, mix well. Store in airtight container.

To substitute for 1 can condensed soup:
Combine 1/3 C of mix with 1 1/4 C cold water in saucepan. Cook & stir unntil thickened. Add to casserole as you would canned product. Makes equivalent of 9 cans of soup.

Answer 3

Use a Bechamel for your base, then add stock & your other soup ingredients.

In a sautee pan, melt a few tablespoons of butter. Add enough flour to make a thin paste and cook for a few minutes so the flour won't taste raw. Add milk, cream, or both a little at a time until you have a pretty thick gravy. You'll want it pretty thick because when you add your stock, it will thin down.

Answer 4

Boil 2-4 cups of water with (2-3) vegegtable or beef bouillion cubes. Slice and sauttee mushrooms (1 lb) in olive oil (2 Tbsp) and butter (the real thing) (2 Tbsp) add 1/2 cup chopped onion and 2 cloves of garlic chopped. Process in blender with a splash of milk or cream until reaches desired consistency. Season with white pepper. Most likely wont need salt because of the bullion cubes.

Answer 5

Darn it, I lost my cream soup base recipe. I had to google for it when I first found it. It's a homemade dry mix. It's got flour, chicken boullion, dry milk, and spices. You can keep it in your cupboard. Then all you have to do is add water to make the cream sauce and your veggies.

I think I googled for "Cream soup base homemade" or something. Once you find it, never let it go!

Answer 6

Cream Heavy or half and half. ANd a basic rue butter and some flour!

Answer 7

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