Cream Soup Base172 Reviews
- Cook: 15 min
- Ready In: 15 min
“This is a creamy soup base that will make many types of cream soup. Use your imagination and create a new soup.” - by Nell Marsh
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 156 cal
- 12.8 g
- 7.6 g
Based on a 2,000 calorie diet
Reviews (172)Rate This Recipe
"this soup was delicious and easy. it came out a little thick and salty so i added two more cups of milk and a cup of water. i also added potatoes, celery, and onions into it. but you should boil the v..." See moreeges first before putting them in. i didn't know so i just stuck in raw veges so i had to constantly stir while it softened up. i will definitely make it again."
"Great for when you don't have that can of soup on hand. Plus I feel like I'm not getting all those artificial ingredients, preservatives, etc. in the can...." See more"
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