After you make this, bring on the Midwest Haute Dish! Hmmm I wonder what the next post will include???? Hint-o!
Print recipe here
¼ C onions, chopped
4 cloves garlic, minced
4 TB unsalted butter
¼ C flour, unbromated and unbleached
4 C chicken broth
2 C cream or half & half
2 TB flour, unbromated and unbleached
1 tsp celtic sea salt
½ tsp fresh cracked pepper
½ tsp thyme (or any seasoning you desire)
¼ tsp nutmeg
1. Melt butter in large frying pan over medium high heat. Add in onions, garlic (and any other veggie or meat you desire at the time). Cook 5 minutes until onions are coked and translucent.
2. Blend in the ¼ cup flour and stir until bubbly.
3. Add in the chicken broth and heat until slightly thickened while stirring frequently.
4. In a separate bowl or large measuring cup, whisk the cream, 2 tablespoons flour and seasonings together.
5. Slowly pour cream mixture into soup stirring constantly. Heat to a boil and thickens. (Will lightly coat the back of a spoon.)
Cream of Chicken: add ¼ C shredded chicken.
Cream of Mushroom: add 1 C chopped mushrooms.
Cream of Celery: add ¼ C diced celery and ½ tsp celery salt and omit salt.
Cream of Onion: add another ¼ C chopped onion to equal ½ C.
Cream of Broccoli: add ½ C finely chopped broccoli.
Broccoli Cheese: add ½ C finely chopped broccoli and add ½ C sharp cheddar cheese when adding cream.
Cheese Soup: add ½ C sharp cheddar cheese when adding cream.
Note: If you know you are making the soup for a certain recipe, change up the thyme for parsley, oregano, basil, sage or your favorite herbs.
Tip: To equal a can of soup, store in 1 ½ C storage containers. Refrigerate or freeze for future use.
Today's recipes where brought to you by, inspired or adapted from: Saved by the Egg Timer: Original
