Cream Of Whatever Soup Recipes

Steps:

• 1. Combine all ingredients and store in an air tight container. About 6 months. *Note ~ Sometimes I just make a batch of the milk and cornstarch to keep in the cabinet and then add the flavors as needed. If you are adding the bullion as you use it, one bullion cube per 1 cup water/milk. I usually use 2 per use.
• 2. TO USE ~ To use as a can of condensed cream of whatever soup, combine 1/3 cup dry mix with 1 to 1 1/4 cups cold water (I use milk, makes it creamier I feel). Add the 1 cup and use the 1/4 cup as needed. Also adding the "flavor" of what cream of you need.
• 3. Heat and stir until it thickens. Use as you would the canned product.
• 4. To make specific flavors add the following when you are heating the mix and water. "FLAVOR" LIST (these amounts are per "can") Mushroom: add ½ cup finely chopped mushrooms. Celery: add ½ cup minced sauteed celery. Potato: add 1 cup cooked diced potatoes. Chicken: add ½ cup cooked chicken. Vegetable: add 3/4 cup cooked vegetables. Broccoli: add 1 cup cooked chopped broccoli *soup shown is Cream of Mushroom

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.

Steps:

• Melt the butter in a large pot over medium heat. Add onions, and saute until tender. Meanwhile, place the broccoli and cauliflower into a large pot with at least 6 cups of water. Bring to a boil, and cook until fork tender, but broccoli is still a vibrant green. Drain, and reserve 5 cups of the water.
• Pour the 5 cups of reserved water into the pot with the onions. Bring to a boil, and add potatoes, spinach and bouillon cubes. Cook for about 15 minutes, until potatoes are tender. Remove half of the soup, and puree in small batches using a food processor or blender. Return to the pan, and stir in the broccoli, cauliflower, and Cheddar cheese. Stir until cheese is melted, and serve immediately.

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).

Steps:

• Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.