Make Your Own Cream Soup Base Recipes

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.

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.

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:

• 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.

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.

Steps:

• Place 1 tablespoon of chicken stock in a saucepan over medium-low heat, and cook and stir the onion and garlic in the broth until they are softened, about 3 minutes. Pour in the rest of the broth and 1/2 cup of milk, and whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice, and paprika. Bring the mixture to a boil, reduce heat, and allow to simmer for 1 to 2 minutes.
• Whisk together the remaining milk and the flour until smooth, and whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to a boil and thickens.