Cream of Soups - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

Cream of Soups

 

 

 

 

 

 

Basic Cream Soup

Makes about 1 cup, approximately the same amount contained in a 10 ounce can of soup. 

  • 2 tbs. butter
  • 1/2 tsp freshly squeezed garlic
  • 1 tsp minced onion
  • 3 tbs unbleached flour 
  • 1 cup milk
  • vegetables
  • salt and pepper to taste
In an 8 cup Pyrex pitcher, melt butter. Add garlic and onion to butter and microwave on high until transparent. Add unbleached flour and stir constantly with a wire whip until blended. Cooked in microwave on high until mixture becomes bubbly; stir well. Add any vegetables or liquid that are called for (except broccoli; that is added later). 
Add milk and cook in microwave on high until smooth and thick. Add salt and pepper to taste. 

Cream of Mushroom
  • 1 tbs mushrooms 
  • 2 tbs butter
  • 1 tsp sugar 
  • 1/4 cup flour
  • 1 cup milk
  • 1 cup tomato juice 
  • chicken broth 
  • celery 
  • onion 
Cream of Tomato (with Bloody Mary Mix) 
  • 1 (46 oz.) can tomato juice 
  • 1/3 cup lemon juice 
  • 1 tsp brown sugar
  • 1 tbs Worcestershire sauce
  • 1 tbs horseradish (not horseradish sauce) 
  • 1 tsp Tabasco sauce
  • 1/4 tsp celery seeds 
  • 1/2 tsp salt 
In a large glass pitcher combine all ingredients, stir until well mixed. 

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