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      Cream of Soups

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      23946356_BG1.jpg







      Basic Cream Soup


      Makes about 1 cup, approximately the same amount contained in a 10 ounce can of soup.




      • 2 tbs. butter

      • 1/2 tsp freshly squeezed garlic

      • 1 tsp minced onion

      • 3 tbs unbleached flour

      • 1 cup milk

      • vegetables

      • salt and pepper to taste


      In an 8 cup Pyrex pitcher, melt butter. Add garlic and onion to butter and microwave on high until transparent. Add unbleached flour and stir constantly with a wire whip until blended. Cooked in microwave on high until mixture becomes bubbly; stir well. Add any vegetables or liquid that are called for (except broccoli; that is added later).
      Add milk and cook in microwave on high until smooth and thick. Add salt and pepper to taste.


      Cream of Mushroom


      • 1 tbs mushrooms

      • 2 tbs butter

      • 1 tsp sugar

      • 1/4 cup flour

      • 1 cup milk

      • 1 cup tomato juice

      • chicken broth

      • celery

      • onion


      Cream of Tomato (with Bloody Mary Mix)


      • 1 (46 oz.) can tomato juice

      • 1/3 cup lemon juice

      • 1 tsp brown sugar

      • 1 tbs Worcestershire sauce

      • 1 tbs horseradish (not horseradish sauce)

      • 1 tsp Tabasco sauce

      • 1/4 tsp celery seeds

      • 1/2 tsp salt


      In a large glass pitcher combine all ingredients, stir until well mixed.


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