Great Beginnings for Basic Soups
Basic Soup Mixture
- 1/2 cup (1 stick) butter or more
cup all-purpose flour
- 1 quart homemade rich chicken stock or you may use canned
- 2 ribs celery, stringed and chopped fine
- 1 small-medium onion, finely chopped
- 1 cup heavy cream
- In heavy large kettle, melt butter. With wooden spoon stir in onions and
celery. Sauté over medium or low heat, stirring continually until tender but
- Add flour. Stir with whisk. This will be lumpy as the flour cooks very rapidly.
- Slowly add some chicken stock and quickly stir with wire whisk to remove
- Add remaining stock and stir very well. Bring to a boil. Reduce heat and
simmer for 15 to 45 minutes. The mixture must boil to cook the flour and thicken
- At this point add vegetables, seasonings, sherry, etc.
- Add heavy cream.
- Heat through thoroughly.
- Garnish and serve.
Cream of Asparagus Soup
- 1 bunch asparagus
- Fresh nutmeg,
- Dash of cayenne or white pepper
- 1 carrot, thinly sliced
- Steam asparagus until crisp-tender. Reserve a few tips for garnish. Process with
1 cup Basic Soup Mixture until smooth. Add back to hot soup. Add carrot slices.
- Serve soup hot with tips for garnish.
Cream of Broccoli Soup
- 1 small bunch broccoli (3 to 4 one-inch
- 1 carrot, sliced
- White pepper
- Sherry (optional)*
* Do not use cooking sherry.
- Steam broccoli until crisp-tender. Reserve some small florets for garnish. If
a smooth consistency is desired, process with one cup of Basic Soup Mixture until
smooth and fine textured. If a coarse texture is desired, chop coarsely. Add broccoli
and carrots to soup base. Adjust seasonings. Add cream and 1/4 cup sherry (or to
taste). Heat through.
- Serve with florets floating or a very thin wheel of lemon.
Cream of Mushroom Soup
- 1/2 cup (1 stick) butter or margarine
- 2 pounds button mushrooms (very fresh)
- Fresh nutmeg
- White pepper
- In a large heavy skillet, sauté sliced mushrooms in melted butter until soft
- Drain off all liquid and pat dry on paper towel. Add to Basic Soup Mixture
along with 1/4 to 1/3 cup sherry. Season with nutmeg and pepper. Do not add the
mushroom juices to soup if a white creamed soup is desired. The dark liquid will
color the soup brown.
If a lighter soup is desired, use half-and-half or milk with the chicken
stock. If a richer soup is desired, decrease the amount of stock and increase the
percentage of cream during preparation. Many soups do not need rich cream to make
a satisfying soup.