Condensed Cream of Soups
- Ready In:
- 15mins
- Ingredients:
- 6
- Yields:
-
10 1/2 ounces
ingredients
directions
- In a small saucepan, put butter and the "of" ingredient and cook until soft, not just tender. (If using chicken, just make sure it's cooked through).
- Add flour and stir together. (It will be thick).
- Slowly add stock while stirring or whisking to avoid lumps.
- Bring to a boil and cook a few minutes until thickened. (If it seems too thick, you can add a tsp or so more broth, just don't forget, you've still got milk to add).
- Add milk and salt and pepper and stir until combined and thick.
- Taste to know your seasonings prior to using it in a recipe so you can adjust salt and pepper as needed.
- Remember, you can combine ingredients to make a blend, or add garlic, etc, to make a cream of mushroom with garlic, etc.
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RECIPE SUBMITTED BY
Baton Twirling
Canada
<p>My all-time favorite cookbook The Naked Chef Takes Off by Jamie Oliver.</p>