Soup Base Recipes

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.

Steps:

• In a 10- or 12-quart stockpot, heat oil over high. Add chicken parts and cook, turning frequently, until browned on all sides, 15 minutes.
• Pour out fat. Add whole chicken, carrots, celery, onion, peppercorns, parsley, and enough cold water to cover ingredients by 1/2 inch (about 12 cups).
• Bring to a boil over high. Reduce heat and simmer until chicken is cooked through, 40 minutes, skimming fat and foam and flipping chicken once.
• Transfer whole chicken to rimmed baking sheet and let cool, about 10 minutes.
• Pour liquid through a paper-towel-lined sieve into a large bowl (you should have 10 cups broth). Discard vegetables and chicken parts.
• Shred chicken into bite-size pieces, discarding skin and bones (you should have 4 cups meat).

Steps:

• Bring a large pot of water to a boil over high heat. Add chicken and pork and cook for 4 to 6 hours to remove fat. Drain and rinse under cold water; set aside.
• Fill a large pot with 32 cups of water. Add bonito, dried scallops, dried shrimp, kombu, and dried mushrooms; bring to a boil over high heat. Add chicken, pork, onion, carrots, scallions, apple, potato, cabbage, garlic, and ginger. Return just to a boil and immediately reduce heat to medium. Simmer, skimming the surface every 10 to 15 minutes for 1 hour.
• Continue simmering soup base for 2 hours, skimming twice per hour. Continue simmering until golden and clear, 3 to 5 hours more, adding hot water as needed to keep ingredients covered. Strain and let cool completely before refrigerating or freezing in an airtight container.

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.