Description
This is a creamy soup base that will make many types of cream soup. Use your imagination and create a new soup.
Ingredients
- ½ cup butter
- 6 tablespoons all-purpose flour
- 2 cups milk
- 2 cubes chicken bouillon
- ground black pepper to taste
Instructions
- 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.
Cook Time: 15 mins
Total Time: 15 mins
Servings: 8