Here is an easy recipe for a simple cream soup base:
1 1/2 C. chicken broth
4 T. flour
2 T. butter
1 T. cream
1 egg yolk
In a small saucepan, heat broth 10 minutes. Melt butter and stir in flour to make a roux. Whisk roux into broth. In a small bowl, blend together cream & egg yolk. Gradually add 1/4 c. of broth mixture. Pour contents of bowl into saucepan. Cook and stir for 10 minutes. Do not boil.

Or try this “Cream of Anything Soup” recipe we have reviewed:
2 1/2 cups milk
1/2 cups flour
2 Tbsp. butter or margarine
dash salt
dash pepper
Put all 6 ingredients into blender “briefly” until smooth and pour into saucepan. Stir constantly over medium-high heat until it begins to thicken (watch it! can scorch easily!). Take off heat at first bubble of a boil. To this basic mixture you add any of the following optional items:

For something a little more advanced and fun, try your hand at a roux-based sauce. A roux (pronounced “roo”) is a 1:1 ratio mixture of flour and fat (usually butter, but often meat-fat or other fat) that is heated slowly over low heat and then added to sauces and soups to give them the desired texture. The longer you cook the roux, the darker it gets, from white to blonde to brown.

Here is a recipe for a Bechamel Sauce, which is roux-based:
Roux-
8 oz bread flour
8 oz clarified (melted) butter

Bechamel Sauce-
1 gallon milk
1 whole onion
1 whole clove
1 bay leaf
salt to taste
nutmeg to taste (very little will do)
white pepper to taste

1. Just stir the flour and butter together in a saucepan over low heat for 15 minutes. Remove from heat.
2. Heat the milk in another saucepan. Gradually add it to the roux, beating constantly.
3. Bring the sauce to a boil, stirring constantly. Reducve heat to a simmer.Use the clove as a tack and stick the bay leaf to the onion with it, and add them to the sauce. Simmer for a half hour or more.
4. Adjust the seasoning with the remaining ingredients (not too much), and add more milk if you want to thin the sauce.
5. Serve and/or save. (You can prevent a skin from developing on the surface of the sauce by covering or spreading a layer of melted butter over the top).

You can also turn your Bechamel Sauce into a Mornay Sauce by adding Gruyere and parmesan cheeses and more butter!

Please call the ChefsLine hotline for more tips, or to schedule a cooking lesson. Have fun cooking!