MASTER RECIPE: CREAM OF "WHATEVER" SOUP BASE

Master Recipe: Cream of

Provided by Andy Anderson !

Time 30m

Number Of Ingredients 10

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PLAN/PURCHASE
3 c chicken stock (not broth), you could also use vegetable stock
1 c milk, full fat, or you could use cream, or half & half
4 Tbsp sweet butter, unsalted
4 Tbsp flour, all purpose variety
1/2 tsp salt, kosher variety, or to taste
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp black pepper, freshly ground, or to taste
1 pinch cayenne pepper, or to taste

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.