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Cream of Soups

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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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