Cream Soup Base Recipe

Recipesfull introduces to you: More Soup Recipes. (Cream Soup Base Recipe). This is a creamy soup base that will make many types of cream soup. Use your imagination and create a new soup.

Brief

Cook: 15 mins

Total: 15 mins

Servings: 8

Yield: 8 servings

Cream Soup Base Recipe

Ingredients

½ cup butter

6 tablespoons all-purpose flour

2 cups milk

2 cubeschicken bouillon

ground black pepper to taste

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Soup, Stew and Chili

Directions

Step 1

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.

Step 2

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.

Nutritional Information

Cream Soup Base Recipe

Servings Per Recipe:8

Calories: 155.9

% Daily Value *

Protein: 2.9g 6%

Carbohydrates: 7.6g 3%

Dietary Fiber: 0.2g 1%

Sugars: 2.9g

Fat: 12.8g 20%

Saturated Fat: 8.1g 40%

Cholesterol: 35.5mg 12%

Vitamin A Iu: 469.9IU 9%

Niacin Equivalents: 1mg 8%

Vitamin C: 0.1mg

Folate: 14.6mcg 4%

Calcium: 77.9mg 8%

Iron: 0.3mg 2%

Magnesium: 9mg 3%

Potassium: 105.7mg 3%

Sodium: 394.8mg 16%

Thiamin: 0.1mg 7%

Calories From Fat: 115.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.