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| Cream Soup Base Recipes |
- COOK 15 mins
- READY IN 15 mins
Ingredients
Original recipe makes 8 servings
- 1/2 cup butter
- 6 tablespoons all-purpose flour
- 2 cups milk
- 2 cubes chicken bouillon
- ground black pepper to taste
Directions
- 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.
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