Homemade Cream Soup Base Food

CREAM SOUP BASE

Cream Soup Base image

This is a creamy soup base that will make many types of cream soup. Use your imagination and create a new soup.

Provided by Nell Marsh

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 15m

Yield 8

Number Of Ingredients 5

Ingredients

½ cup butter
6 tablespoons all-purpose flour
2 cups milk
2 cubes chicken bouillon
ground black pepper to taste

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.

Nutrition Facts : Calories 155.9 calories, Carbohydrate 7.6 g, Cholesterol 35.5 mg, Fat 12.8 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 8.1 g, Sodium 394.8 mg, Sugar 2.9 g

CREAM SOUP BASE

Cream Soup Base image

I like to keep this on hand to prepare cream soups I prefer to use instant sure jel, because it does cloud soup as cornstarch does..but in case you can't find instant sure jel...cornstarch will do

Provided by grandma2969

Categories < 15 Mins

Time 10m

Yield 7 cans base mix

Number Of Ingredients 8

Ingredients

2 cups powdered milk
3/4 cup cornstarch
1/4 cup chicken bouillon granule
2 teaspoons dried onion flakes
2 teaspoons pepper
2 teaspoons dried basil
2 teaspoons dried thyme
2 teaspoons salt

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.

Nutrition Facts : Calories 247.2, Fat 10.3, SaturatedFat 6.3, Cholesterol 35.9, Sodium 1448.8, Carbohydrate 28.2, Fiber 0.5, Sugar 14.8, Protein 10.4

ALL-PURPOSE CREAM-STYLE SOUP BASE

All-Purpose Cream-Style Soup Base image

I make a LOT of homemade soups in the winter, we get TONS of lake-effect snow here, and get snowed in a lot. Soup always hits the spot on a cold, wintery day!

Provided by Wildflour

Categories Low Protein

Time 1h

Yield 10-12 cups

Number Of Ingredients 13

Ingredients

3/4 cup unsalted butter
1 onion, diced
1 carrot, chopped fine
1 celery rib, chopped fine
1/4 teaspoon garlic powder
1/4 teaspoon thyme
1 tablespoon dried parsley
3/4 cup flour
3 (14 1/2 ounce) cans chicken broth, 4 1/3 cups
3 cups milk
1 cup heavy cream
salt and pepper
1/3 cup sour cream

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.

Nutrition Facts : Calories 329.4, Fat 27.7, SaturatedFat 17, Cholesterol 83.4, Sodium 467.7, Carbohydrate 13.8, Fiber 0.7, Sugar 1.6, Protein 7.1

BASIC CREAM OF VEGETABLE SOUP

Basic Cream of Vegetable Soup image

Provided by Food Network Kitchen

Categories appetizer

Number Of Ingredients 8

Ingredients

3 tablespoons unsalted butter
1 cup chopped onion
1 potato, peeled and diced
2 cups water or chicken stock
1 1/2 cups steamed vegetables, i.e. carrots, broccoli, spinach, or peas
Salt and pepper
1/2 cup heavy cream
Serving suggestions: French bread and a salad

Steps:

In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Season soup with salt and pepper and finish with heavy cream. Serve warm with French bread and a salad.

CREAM SOUP MIX

Cream Soup Mix image

This easy-to-make soup mix is great to keep on hand for those nights you need to whip up a satisfying supper in a hurry. It's a great substitute for canned cream soup in a recipe. Or, add leftover chicken, asparagus or mushrooms, for example, and you'll have a steaming bowl of delicious soup in minutes.-Kay Beard, Vass, North Carolina

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 3 cups.

Number Of Ingredients 7

Ingredients

2 cups nonfat dry milk powder
3/4 cup cornstarch
1/4 cup reduced-sodium chicken bouillon granules
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper

Steps:

In a large bowl, combine all ingredients. Store in an airtight container., For a condensed cream soup substitute: Whisk 1/3 cup mix and 1-1/4 cups water in a small saucepan until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Cool. Use as a substitute for one 10-3/4-oz.-can condensed cream of chicken, celery or mushroom soup. , For 1-1/2 cups soup: Whisk 1/3 cup mix and 1-1/2 cups water in a small saucepan until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 152 calories, Fat 0 fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 557mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 0 fiber), Protein 10g protein. Diabetic Exchanges

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