MASTER RECIPE: CREAM OF "WHATEVER" SOUP BASE
If you can, you should stop using those sodium-filled cans of soup in your recipes. You would be surprised at how easy, and inexpensive it is to make your own cream-based soup. This is just another one of my master recipes on developing a good soup base. Cans of... Cream of Mushroom Soup, Cream of Chicken Soup, Cream of Celery...
Provided by Andy Anderson !
Categories Other Soups
Time 30m
Number Of Ingredients 10
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 SOUP BASE
This is a creamy soup base that will make many types of cream soup. Use your imagination and create a new soup.
Provided by Nell Marsh
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 15m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 7.6 g, Cholesterol 35.5 mg, Fat 12.8 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 8.1 g, Sodium 394.8 mg, Sugar 2.9 g
"CREAM OF WHATEVER" SOUP
A healthy, budget-friendly substitute for canned cream soup. Takes just minutes to whip up--perfect to use in casseroles or as a base for homemade soups, stews, etc. It's so versatile; use as is, or add celery seed for cream of celery, a jar of mushrooms for cream of mushroom, or chicken bouillon for cream of chicken. Enjoy!
Provided by thedixongang
Categories Sauces
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
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).
Nutrition Facts : Calories 107.4, Fat 8, SaturatedFat 5, Cholesterol 23.8, Sodium 71.3, Carbohydrate 6.5, Fiber 0.2, Sugar 0.2, Protein 2.6
CREAM OF WHATEVER SOUP!
I found this recipe when I was looking for a homemade cream of mushroom soup. I run a crock pot group and A LOT of recipes call for cream of... I wasn't liking the calories and sodium that are in the cans so I wanted something I could control some of that. And this is what I found. A friend of mine and I figured out that if...
Provided by Barbara Musser
Categories Cream Soups
Time 5m
Number Of Ingredients 7
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
WHATEVER YOU WANT SOUP
This basic recipe can serve as a canvas for any kind of chunky soup. Mix and match ingredients to suit your cravings, using an aromatic base of onions and garlic, seasonings, flavorful stock (or water), and whatever main ingredients you choose. This recipe, like a similar one in Julia Turshen's cookbook "Small Victories," highlights soup's basic transformative qualities. With just a bit of time, ordinary ingredients can become an extraordinary winter meal for tonight, and for days to come. Covered in the refrigerator, it will last for up to five days, but it also freezes exceptionally well for up to two months. Just return it to a boil before using.
Provided by Samin Nosrat
Categories dinner, lunch, soups and stews, appetizer, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Set a large Dutch oven or stockpot over medium-high heat and add 4 tablespoons butter or oil. When the butter melts or the oil shimmers, add onions and garlic, and a generous pinch of salt.
- Reduce the heat to medium and cook, stirring occasionally, until the onions are tender, about 15 minutes.
- Place the meat, vegetables and other add-ins in the pot, along with the raw chicken (if using), and add enough liquid to cover. Season with salt. Increase heat to high and bring to a boil, then reduce to a simmer.
- Cook until the flavors have come together and the vegetables and greens are tender, about 20 minutes more. If you added raw chicken, remove it from the soup when cooked, allow to cool, shred and return to the soup. Taste and adjust for salt.
- Add more hot liquid if needed to thin the soup to desired consistency. Taste and adjust for salt.
- Serve hot, and garnish as desired.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 9 grams, Carbohydrate 22 grams, Fat 10 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 826 milligrams, Sugar 5 grams, TransFat 0 grams
CREAM OF ANYTHING SOUP MIX
I got this off a frugal website many years ago. A great recipe to keep on hand. The variations are endless. Not sure how many servings this makes.
Provided by bmcnichol
Categories < 15 Mins
Time 10m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Measure all dry ingredients and place in a Ziploc Bag.
- Combine and place in a storage container.
- To use combine 1/3 cup mix with 1 cup of water.
- Add in any of the above optional ingredients.
- Cook over low heat until thickened.
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