dash salt & pepper (you will be adding more in the soups)
Instructions
Mix in blender OR (Cook like you would gravy - Over medium heat, melt butter, add some of the flour and stir. Gently alternate the rest of the flour and the milk, stirring constantly until smooth.) This will scorch easily, so stir until it begins to thicken but don't let it boil! (Take
off heat at first bubble.) Lightly season with salt and pepper when finished.
Suggested Soups- (Tip- Always stir on lowest possible heat until piping hot to prevent scorching. Also - always DRAIN WELL so your soup will not be too soupy!)
Cauliflower-- Add 1 box (10- oz.) frozen cauliflower buds that has been cooked according to package and WELL drained. Add 1/2 teaspoon onion powder, 3 chicken bouillion cubes (mashed), a pinch of dry parsley, and a dash of garlic salt. Stir on lowest possible heat and serve.
Celery- To Basic recipe, add 1 cup diced, cooked and drained celery. Can add a pinch of celery seed and parsley flakes.
Broccoli- Add 1 box (10 oz.) frozen, chopped, cooked by directions on box and drained. Continue as in cauliflower soup.
Cabbage- Add 2 cups packaged slaw mixture cooked until tender in just enough water to cover. Drain well and continue as in cauliflower soup.
Potato- Add 3 cans (1 lb. ea.) sliced, drained potatoes, 1/2 of (10 oz.) bottle Hormel real bacon pieces and a dash of liquid smoke. Continue as in cauliflower soup.
Mushroom- To warm basic recipe, add one 8 oz. can drained, sliced mushrooms, dash of onion salt and black pepper.
Tomato- Blend one 15-oz. can of diced, undrained tomatoes in blender and add to warm basic recipe. Heat again.
Onion- To warm basic recipe, add one envelope dry onion soup mix and heat thoroughly.
Cheddar- To prepared basic recipe, add one small jar of Cheese Whiz (or Velveeta), stirring constantly until cheese is melted and soup is heated through.
Originally Submitted
10/14/2009
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You can add this Make Your Own Basic Cream of Soup recipe to your own private DesktopCookbook.
