All-Purpose Cream-Style Soup Base
I make a LOT of homemade soups in the winter, we get TONS of lake-effect snow here, and get snowed in a lot. Soup always hits the spot on a cold, wintery day!
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READY IN: 1hr
YIELD: 10-12 cups
UNITS: US
INGREDIENTS
Nutrition- 3⁄4cup unsalted butter
- 1
- 1
- 1
- 1⁄4teaspoon garlic powder
- 1⁄4teaspoon thyme
- 1tablespoon dried parsley
- 3⁄4cup flour
- 3
- 3cups milk
- 1cup heavy cream
- salt and pepper
- 1⁄3cup sour cream
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DIRECTIONS
- Saute over low heat, herbs and spices, onions, carrot and celery til very, very soft in butter.
- Mash well or puree in blender or food chopper/processor.
- Stir in flour, cook, stirring for 2-3 minutes. Do not brown.
- In large pot, bring chicken broth and milk to a boil.
- Drop flour mixture in by spoonfulls, stirring, low-boil til thickened, stirring.
- *At this point, you can add whatever cooked ingredients your heart desires! Any cooked meats, sea food, vegetables, rice, etc.!
- Stir in cream, salt and pepper to taste. Remove from heat, stir in sour cream.
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