All Purpose Cream Style Soup Base Food

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.

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.

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.

PUMPKIN SOUP BASE RECIPE

Steps:

• Heat the oil in a large saucepan and add the onion, garlic and celery; cook until softened but don't colour (about 5 minutes).
• Add the pumpkin, stock (you only want enough stock to barely reach the top of the pumkin).
• Stir and bring to the boil, reduce the heat and simmer until the pumpkin is tender (about 40 minutes).
• Blend or process until smooth.
• Cool quickly and freeze in 5x1 litre portions.
• *Thissoup is really quite thick at this stage, so when thawed you can add:.
• *1/2cup of cream and nutmeg for a traditional finish.
• *1/2cup of cream, crispy bacon and thyme.
• *a220g can of tomatoes for another change of flavour.
• *asplash of fish sauce, a tablespoon of red curry paste, fresh coriander and basil and 1/2 cup of coconut cream for an Asian style soup.

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.