Alright, let’s talk about makin’ that creamy soup base, you know, the kind that makes your belly all warm and happy. I ain’t no fancy chef, mind you, but I know how to make good food that sticks to your ribs.
First off, you gotta get yourself some butter, yeah, the real stuff, not that fake margarine stuff. Melt a good chunk of it in a big ol’ pot, the kind you use for stew or somethin’. Don’t be shy with the butter, that’s where the flavor comes from, ya hear?
Then, you gotta stir in some flour. Just regular flour, nothin’ fancy. Stir it in good with the melted butter, until it gets all bubbly and thick like. That’s what they call a roux, or somethin’ like that. Sounds fancy, but it ain’t. It’s just butter and flour, simple as that.
Now, here’s where it gets good. You gotta add some liquid. I like to use chicken broth, the kind you make from a whole chicken, not that watery stuff from a can. But if you ain’t got homemade, store-bought is fine, I guess. Pour in a couple cups of broth, slowly now, and keep stirrin’ so it don’t get all lumpy. You want it smooth like silk, ya know?
After the broth, you gotta add some milk. Whole milk is best, makes it nice and creamy. Pour in a couple cups of milk too, and keep stirrin’ and stirrin’. You don’t want it to stick to the bottom of the pot and burn. Nobody likes burnt soup, that’s for sure.
Keep stirrin’ that soup on medium heat until it gets hot and thick. You’ll know it’s ready when it coats the back of a spoon. That’s how my grandma used to tell, and she knew her way around the kitchen, let me tell ya.
- Onion: Chop up a little onion, real fine like, and toss it in with the butter at the beginning. Adds a nice flavor, ya know?
- Celery: Same with celery, chop it up fine and add it in with the onion. Gives it a little somethin’ extra.
- Garlic powder: A little sprinkle of garlic powder never hurt nobody. Don’t go overboard though, just a little bit will do.
- Salt and pepper: Of course, you gotta add some salt and pepper. Season it to your tastin’. I like mine a little bit salty, but that’s just me.
- Paprika: A pinch of paprika gives it a nice color and a little bit of smoky flavor. Not too much though, just a pinch.
Now, once you got your creamy soup base, you can add whatever you want to it. Veggies, meat, noodles, whatever you got in the fridge. That’s the beauty of a cream soup base, it’s so versatile. You can make all kinds of different soups with it. Chicken and dumplings, cream of mushroom, broccoli cheddar, you name it.
And if you don’t wanna use it all right away, you can store it in the fridge for a few days. Just put it in a jar or a container with a lid, and it’ll keep just fine. Or you can even freeze it for later. Just thaw it out when you’re ready to use it, and it’ll be good as new.
So there you have it, my simple recipe for a creamy soup base. It ain’t rocket science, folks. Just good, honest cooking. Now go on and make yourself some soup, your belly will thank ya.
One more thing, some folks like to use heavy cream instead of milk. Makes it even richer and creamier, you know. But that’s up to you. I like it just fine with milk, but you can experiment and see what you like best. That’s the fun part about cooking, ain’t it? Making it your own.
And don’t forget, a good soup base is the start of a good warm meal, especially when it’s cold outside. Nothin’ beats a bowl of hot soup on a chilly day, ya know? Warms you right up from the inside out. So go ahead and give this recipe a try. You won’t be disappointed.
One last tip, if you want to make it a bit quicker and easier you can use those store bought bases. There is all kind of them chicken, beef or vegetable. Follow the instruction on the package and you should be fine. Just remember to stir it nice so no clumps are left and you ruin your whole dinner. Just put the base in the water, stir it really well with a whisk or a fork and you have your soup base. I still like mine the most but this will do in a hurry. I used it a few times when I didn’t feel like chopping everything. Remember to put it in the airtight container after or it will go bad, it will be a waste. And always check expiration date before you use anything from the store. Better be safe than sorry.
Tags: [Cream Soup Base, Homemade Soup, Easy Soup Recipe, Comfort Food, Cooking Basics, Soup Recipes, Quick Meals, Dinner Ideas, Hearty Soup, Creamy Soup]