People think that a good cream soup is difficult to make. Not so. Once you know how to make the base for it, you can make many variations. The soup starts with a roux. A roux is flour cooked with butter.
This recipe makes 4 servings using this ratio of butter and flour. You can increase or decrease the servings by increasing or decreasing, but keeping the same ratio.
3 Tbsp butter
3 Tbsp flour
3 cups milk
Any additions you’d like for your own Cream Soup
Melt butter in a saucepan. Whisk in flour. Let cook for just a minute, do not let it brown.
Whisk in milk. Add any additions you’d like to make your own Cream Soup!
* I will sauté a package of mushrooms, with a small amount of minced garlic, while making the roux. I then add the mushrooms to the cream soup base and stir in a bit of cream. You then add salt and pepper to taste. You can easily substitute sautéed celery or a handful of chopped, wilted spinach for the mushrooms.
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