Master Recipe: Cream of "Whatever" Soup Base

17
Andy Anderson !

By
@ThePretentiousChef

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 Soup… GOODBYE.

This recipe will make about three cups of yummy cream base.

So, you ready… Let’s get into the kitchen.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
10 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

  • 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

How to Make Master Recipe: Cream of "Whatever" Soup Base

Step-by-Step

  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.

Printable Recipe Card

About Master Recipe: Cream of "Whatever" Soup Base

Course/Dish: Other Soups
Main Ingredient: Chicken
Regional Style: American



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