Make Your Own Cream Soup Base Food

CREAM SOUP MIX

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.

CREAM OF ANYTHING SOUP MIX

Steps:

• Measure all ingredients and place in a bowl. Stir well. You can use a bullet style blender or a food processor to grind into a fine powder if you want. Store in a container with a lid until ready to use.
• When you need a can of soup, heat one cup of water on the stove. Add ⅓ cup dry mix. Cook over low heat until thick, stirring occasionally. I find that a whisk helps it mix better than using a spoon.
• If you want a specific kind of cream of something soup, add one of the following:--½ cup diced mushrooms--½ cup chopped broccoli--½ cup diced celery--½ cup shredded cheddar cheese--½ cup cooked, shredded or cubed chicken--½ cup diced tomatoes

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.

HOMEMADE CREAM OF MUSHROOM SOUP

Steps:

• Cut the mushrooms into slices.
• Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft.
• Blend in 2 T. flour and stir.
• Add in the chicken broth and heat until slightly thickened while stirring frequently.
• Stir cream with additional 1 T. flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently.
• Serve and enjoy!

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.

HOMEMADE CREAM SOUP BASE

Steps:

• Mix well and store in a airtight container
• To use mix 1/3 cup mix to 11/4 cup of cold water
• mix well cook and stir over a med heat until thickened.
• Mushroom Soup: add 1/2 cup finely chopped mushrooms.
• Celery Soup: add 1/2 cup minced celery.
• Chicken soup: add 1/2 cup diced chicken.

CANNING SOUP

Steps:

• Start by preparing your jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works.

CREAM OF ANYTHING SOUP MIX SUBSTITUTE

Steps:

• Mix dry milk, cornstarch, soup base, onion flakes, thyme, dill and celery salt.
• For equivalent of 1 can cream of chicken soup combine and heat 1/3 cup dry mix and 1 1/4 cups water.
• For equivalent of 1 can cream of mushroom soup combine and heat 1/3 cup dry mix, 1 1/4 cups water, 2 ounces finely chopped mushroom pieces and 1 teaspoon salt.
• For equivalent of 1 can cream of celery soup combine and heat 1/3 cup dry mix, 1- 1/4 cups water and 1/8 cup celery flakes.

11 BEST (AND CREAMIEST) DAIRY-FREE SOUP RECIPES: CREAMY ROASTED CAULIFLOWER SOUP (AIP, PALEO, WHOLE 30)

Steps:

• Pre-heat oven to 400f degrees. Cut the head of cauliflower into small florets, toss in coconut oil, and spread evenly on a parchment paper-lined baking sheet. Roast for 30 minutes, tossing half-way in between. Remove and set aside and turn the oven off.
• On the stovetop, in a bottom-heavy pan or dutch oven, add the bacon slices. Cook over medium heat until fat is rendered and bacon is crispy. Set bacon aside on a paper towel-lined plate.
• In the bacon grease, add chopped onion and sprinkle with sea salt. Stir with a wooden spoon for 3-5 minutes until translucent.
• Next, add the roasted cauliflower florets and stir around to get coated in the grease and onions. Add bone broth over top and turn the heat high to bring to a boil.
• Once boiling, reduce the heat to low and cover the pot. Let soup simmer for 15 minutes or so. The cauliflower should be very soft.
• Once done, turn the heat off. Transfer to a high-speed blender and add coconut cream, collagen, and another pinch of sea salt to taste. Blend on high for 30 seconds or so until everything is creamy and well combined.
• Serve into bowls, top each bowl with a drizzle of pesto (approx. 1/2 Tbsp or more per bowl). Each of the 4 bowls gets crushed bacon over top! For non-AIP version, add pepitas or any other seeds you like. Serve hot, store leftovers in a mason jar in the fridge.

30 BEST CREAMY SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a creamy soup in 30 minutes or less!