Cream Soup Base Chef John Recipes

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Cream Soup Base

"This is a creamy soup base that will make many types of cream soup. Use your imagination and create a new soup."

Ingredients :

• 1/2 cup butter
• 6 tablespoons all-purpose flour
• 2 cups milk
• 2 cubes chicken bouillon
• ground black pepper to taste

Instructions :

Prep :	Cook : 8M	Ready in : 15M

• 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.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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