Best Cream Soup Base Recipes

CREAM SOUP BASE

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.

ALL-PURPOSE CREAM-STYLE SOUP BASE

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.

MASTER RECIPE: CREAM OF "WHATEVER" SOUP BASE

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.

MAKE YOUR OWN CREAM SOUP BASE

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.

GLUTEN FREE SUBSTITUTE FOR CREAM SOUP BASE

Steps:

• 1. Melt butter in saucepan over medium to low heat. Stir in flour a little at a time until smooth and then remove from the heat. Add broth and milk a little at a time while stirring to keep mixture smooth. Return to heat and bring sauce to a gentle boil, stirring constantly until sauce thickens. Add pepper and salt to taste. Stir in mushrooms or chicken depending on which soup you want to make.
• 2. Note: This soup base can be used as a substitute for 1 can of cream of mushroom soup or cream of chicken in your casserole recipes or any other recipe that calls for them. Recipe can be doublede but be very careful to stir and keep it from getting thicker than you want. Add a little more milk and broth if the soup gets too thick, but only a little at a time.

GLUTEN FREE CREAM SOUP BASE (POWDERED)

Steps:

• Combine all ingredients and mix well. Store in airtight container on pantry shelf.
• Cream of Chicken Soup: In a small sacuepan, blend 4 T base with 1/4 cold water. Add 1 C hot or cold water or chicken stock and cook over medium heat, stirring constantly until the soup thickens.
• Cream of Mushroom Soup: Add one 4 oz can of mushrooms, drained. Add them after the soup thickens.

CREAM SOUP BASE

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.

BASE RECIPE FOR CREAM SOUP RECIPE - (4.3/5)

Steps:

• 1. Sauté the onion dices in the butter until they are tender and translucent but not browned. 2. Add the flour and stir and cook until a soft paste has formed but not browned. 3. While still cooking, pour in 1/2 cup of the broth while stirring with a whisk. Gradually add the rest of the broth, stirring to make the mixture smooth and not lumpy as if you were making gravy. Continue cooking until the mixture is bubbly and has thickened. 4. Add the vegetables and cook for 15 to 20 minutes or until they are soft enough to mash easily. 5. Pour two to three cups of the liquid into your blender. Puree the mixture until it is smooth. Continue in batches until the entire soup is puréed. 6. Pour the soup through a strainer into a clean pan. Press any pieces through the sieve with the back of a spoon. 7. Salt the soup to taste. Add the cream. If the soup needs further thinning, add water. Reheat and serve.

CREAM SOUP BASE / CREAM SOUP SUBSTITUTE

Steps:

• Melt butter in a saucepan over medium-low heat until lightly bubbly.
• Stir in flour; keep stirring until smooth and bubbly.
• Remove from heat and add the broth and milk, a little at a time, stirring to keep smooth. Then return to heat. Bring to a gentle boil; cook, stirring constantly, until it thickens.
• Add salt and pepper, as needed to taste.