- 1/2 cup butter
- 6 tablespoons all-purpose flour
- 2 cups milk
- 2 cubes chicken bouillon
- ground black pepper to taste
- Melt butter in a saucepan. Add flour and make a paste. Add milk and bouillon cubes. Cook over low heat until thickened. Add pepper to taste. Add more milk when adding the other soup ingredients, depending on the thickness you desire.
- To this base you may add steamed broccoli and American cheese; or chunks of baked potato (peel and all) with American cheese, bacon pieces, and chives; or pureed, stewed tomatoes for a bisque; or leeks that have been cleaned well, steamed, and chopped; or cooked asparagus cut in pieces (if canned asparagus is used, add some of the liquid as well), topped with grated cheese and bacon pieces.
04/11/2017
recipepes.com
Cream Soup Base, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
