Cream Soup Base
In addition to being able to make all kinds of soup, you can replace those cans of cream soups used in casseroles by making this cream soup base.
- 1/4 cup butter (1/2 stick)
- 1/4 cup flour
- 4 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- white wine (if desired)
Melt the butter in a pot over low heat so you don’t scorch it.
Whisk the flour into the melted butter and continue to stir until all lumps have disappeared.
Add the milk, turn up the heat to medium, and continue stirring until the mixture bubbles.
Turn off the heat and add salt and pepper.
Add a splash of white wine, if you like.
You can turn this soup base into any of the cream soups below by adding the listed ingredients.
Cream of mushroom: Add 8 ounces of sliced mushrooms, browned in 2 tablespoons of butter. A splash of leftover red wine goes especially well in mushroom soup.
Cream of celery: Add 1 cup of sliced celery, steamed.
Cream of broccoli: Add 4 cups chopped broccoli, steamed.
Cheddar broccoli: Add 1 cup shredded cheddar while stirring constantly, then add 4 cups chopped broccoli, steamed.
Cream of spinach: Add 4 cups chopped, raw spinach.
Corn chowder: Add 1 pound of corn kernels, 1 red pepper, chopped, and 2 small potatoes, peeled, cubed, and browned in 2 tablespoons oil.
Seafood chowder: Add 1 cup of cooked fish, scallops, chopped shrimp, or other seafood.
Cream of chicken or turkey: Add 1 cup of cubed, cooked chicken or turkey, and 1 cup of cooked rice.
You can add a chopped onion to any of the soups by sautéing it in the butter for a few minutes before adding the flour.