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Homemade Cream Soup Base

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Ingredients

Adjust Servings:

	Butter – 3 tbsp
	Yellow Onions – 2 tbsp Minced
	Garlic – 2 tsp Minced
	Wheat Flour – ¼ cup
	Chicken Broth – ¾ cup
	Milk – ¾ cup
	Kosher Salt – 1 tsp
	Ground Black Pepper – ¼ tsp

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Homemade Cream Soup Base

Name: Homemade Cream Soup Base
Total time: 10 min
Yield: 1 Servings
Ingredients: Butter: 3 tbsp; Yellow Onions: 2 tbsp; Garlic: 2 tsp; Wheat Flour: ¼ cup; Chicken Broth: ¾ cup; Milk: ¾ cup; Kosher Salt: 1 tsp; Ground Black Pepper: ¼ tsp

10 min
Serves 1
Easy

Ingredients

Butter – 3 tbsp
Yellow Onions
Minced
– 2 tbsp
Garlic
Minced
– 2 tsp
Wheat Flour – ¼ cup
Chicken Broth – ¾ cup
Milk – ¾ cup
Kosher Salt – 1 tsp
Ground Black Pepper – ¼ tsp

Recipe

Rich, creamy, and mildly savory, with a slight trace of chicken flavor, this homemade cream soup base can be a great starting point for a wide array of meals. It tastes a million times better than the kind that comes in a can and is so much healthier to boot! Besides, it will be one of the easiest soups you can make from scratch.

So grab your favorite saucepan and a whisk, and start creating the perfect fall and winter meal base. This homemade cream soup base will save you a bunch of time on busy weekdays, especially if you prepare it in advance and store it in a sealed container in the refrigerator (for up to a week). Without further ado, let’s get cooking!

Steps

1 Done	Melt butter in a saucepan before adding minced onion and garlic. Cook, continuously stirring, until softened (approximately 2 minutes).
2 Done	Stir in flour and whisk for one minute.
3 Done	Whisk in chicken broth and milk before bringing the mixture to a boil. Reduce heat and let simmer for 5 minutes. Season with salt and pepper.

Use this easy homemade cream soup base as the foundation for any number of quick, flavorful soups and dishes. For example, to make cream of celery, add a couple of tablespoons of finely chopped celery to onion and garlic and stir in a tablespoon of diced celery leaves accompanying salt and pepper. Or make the classic cream of mushroom soup by sautéing some mushrooms before proceeding with the first step of the recipe. Options are limitless!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.