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12-29-2007, 05:54 PM
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#3
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Mommysavers Goddess
Last Online: 09-18-2008 12:31 PM
Join Date: Mar 2007
Location: New Mexico
Real Name: Lisa
Posts: 3,023
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How about adding a can or two of "cream of something" soup?
Like cream of celery? Cream of chicken?
That's what I would do...if you have that.
But maybe you don't mean something bought from the store, though...
When I make cream of potato soup, I start with making a "rue". (First, I would strain out and save the broth. Use some of this to thin out the "rue".)
Butter, melt it in a pan. (Or bacon grease.) You'll need at least a stick or two of butter, depending on how much soup you're making...
Then add onions, and saute. (or not...) When done, take off heat.
Then add a bit of flour, gradually, and stir. (Try to get rid of lumps...)
Then add milk/cream, (or one half milk/cream, and one half broth), return to LOW HEAT, and cook it down, stirring constantly, until it's as thick as as you want. The more you simmer it, the more milk/cream will evaporate, and you will need to add more. (The more you add, the less it will taste "doughy" too.)
Then, taste it! Add salt, pepper, onion powder, etc. Do this BEFORE you add it to your soup. You don't want to add something that tastes too flour-y and has no taste to it.
Then, add it to the soup ingrediants, and add more broth to thin it out if needed.
If the finished soup ends up too thin, just start again with butter and flour, and add milk/cream to make more, and then add that. Cooking it down some will also thicken it up.
HTH
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Help with Cream soup
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