Yup. Add some herbs or seasonings a, dna d little cooked wild rice if you have it.
I love cream based soup over the tomato based soups. I want to figure out how to make the basic "broth" I'm sure thats not the right word, but I just want to make the base. So then I can add whatever veggies and meat I want to. Anybody know how I can do this?
Yup. Add some herbs or seasonings a, dna d little cooked wild rice if you have it.
You are correct, however, my preference would be to leave out any nutmeg for this soup. Maybe add a little tarragon? This is how I make mushroom soup. It's simple and fairly quick. I usually enrich with a little cream. I think the cream lends a better texture than with milk alone.I'm sure you could use Bechamel sauce as the base, but your soup might not have quite as much flavor as a traditional mushroom soup. You can find some more traditional mushroom soup recipes at this website: http://allrecipes.com/ Just compare the ingredients of your Bechamel sauce to the ingredients used in these recipes. That might give you some new ideas and help you make a decision.
marrow bones ,cook them for a start and add veggies as you go along for chicken a chicken carcass (all the bones )and the same add veggies as you go along remove the bones some cream or flower to thicken or noodles or riceSaute onions leeks and carrots until softened. Add your favourite herbs and spices and water or stock Use fish-heads for a fish stock Use a Chicken frame for chicken stock Use Brisket Bones or Lamb neck chops, brown either and add water simmer for about an hour until the meat falls from the bones (retain) Add to vegetables and simmer Finally strain the stock into a bowl or pot and discard the vegetables and bones. They have given their best to your stock. You will need to taste test it, adding salt etc and there you have it . Fish-Chicken-Beef-Lamb-Vege Stocks The beef and lamb meat could be added to the soup if you wished. Or they could be the cooks perks as they will be wonderfully tender Piece of cake
For a meat stock, take the bones and carcass from whichever kind you want to make and throw them in a pot. Throw in some baby carrots, a quartered red onion, some minced garlic, and some celery tops and add 6-8 cups water. Add a small handful of black peppercorns, a good pinch of salt and a few bay leaves. Bring it to a boil, then simmer it for a couple hours and strain. (The same trick works with shrimp, crab, and lobster shells.) For a veggie stock, do the same thing only with more veggies instead of meat.Ingredients don't have to be exact. Basically stock is made by simmering beef bones and vegetables and veg, scrapes for 10 + hours. You then strain the stock using a collander and 2 layers of cheese cloth placed inside the collander. Use a big pot or large crock pot. 4 lbs. beef soup bones.( shins, shanks , short ribs) Roast the bones 450 for about 1/2 hour until browned. Take bones out of pan and put in big pot. Use some hot water to scrape all the brown bits out of roasting pan and put in pot with the bones. Add vegetables. You don't have to peel as they will be discarded. celery stalks and leaves 3-4 carrots 3-4 cut up onions 1-2 cut up dried basil 1 Tblsp parsley 8+ sprigs fresh peppercorns 10 bayleaves 4 garlic 2 cloves halved and unpeeled 8 cups water Simmer all for about 10 hours or more. When finished pour through cheesecloth in collander to strain. Cut meat off bones and save separately. Cool stock in fridge, Take off the fat that comes to the top when stock is cold. Use in 3 days or freeze up to 6 months. Makes about 7 cups. You can get fancier and clarify with egg shell and egg white. Check how to clarify in cookbook. Good luck.
well the best one would be chicken, i chicken cut up water to cover 1 cup diced onion 1 cup diced celery 3 diced carrots 1 cup diced potatoes simmer for 15 min uncovered to skim off any stuff that comes to the top then add veggies and a bag of veggie soup mix frozen veggies, let them cook along with chicken when the chicken is done remove it and chop ,remove the junk,return it and simmer till everything is done in separate pan add 3 TB butter and about 3 TB flour cook this like a rue for about 3 min on low heat don't brown this rue then add cream about 1/3 cup and 1 cup chicken stock simmer for 2 min then add to the pot of chicken soups simmer until all is mixed well and taste for seasonings add salt to taste..if not enough cream add some it all depends on how much of water you put and how much simmers out. or add a can of cream of chicken to the soup this would make it good or even better ,,heavy cream butter salt & pepper parsley can of clams can of corn can diced potatoes 1 tsp. liquid smoke or heavy cream butter salt & pepper tomato sauce parsley or heavy cream butter salt & pepper cans of mushrooms 2-4 ham chunks diced potatoes
A great base for soup is:- 3 large Celery stalks. 2 med Carrots 1 large Onion. Wash and finally dice the celery and carrots. Peel onion and finally dice. Heat some oil and add everything to soften gently and add a little seasoning. (more can be added later) When softened and not darkened add water. Bring to a boil and reduce heat. Add cream and season to taste. That is a good base for any creamed soup. Mushroom, Chicken, Beef etc could be addedSure if in a hurry just use cream of chicken in a can with one cup milk
most vegetable soups are tomato based. Saute your onions, celery, carrots and peppers in a touch of oil until brown and flavorful. Add diced tomatoes, tomato sauce and enough water to make it soup. Add what ever other vegetables you intend for in there. I usually add peas, green beans, corn and cabbage. A couple of bay leaves, garlic, some dill, salt and pepper to taste and simmer until the veggies are tender. Taste again and adjust seasonings. If I want a different flavor, I use spaghetti sauce instead of tomato sauce, and also add peppers, Italian seasoning and a can of cooked navy beans for a quick Minestrone-esque soup.Any beef or chicken bones in the freezer? If so, boil them with a carrot, some onion and celery, drain and use as base. If not, what kind of vegetables do you have available? You can make vegetable stock using several different ingredients you may have in the fridge... Ingredients 1 tablespoon olive oil 4 large onions, quartered 2 large carrots, quartered, tops reserved 8 large garlic cloves, crushed 2 large leeks, washed, trimmed, tough outer leaves removed 1 large sprig thyme 1 large sprig rosemary 1 bay leaf 6 whole black peppercorns 1 whole clove 3 quarts water Directions Preheat oven to 400 degrees F. In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan. Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender. In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water. Bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced to about 8 cups. Strain. Additions for Summer Stock: summer squash, tomatoes, green beans, eggplant, bell peppers, corn cobs, marjoram, oregano, basil. Instead of first roasting vegetables, saute them over high heat for 5 to 10 minutes or until vegetables begin to brown. Complete recipe as above. Additions for Winter Stock: celery root, parsley root, dried sage, mushrooms (both dried or 1 pound fresh).
I've used a can of V8 vegetable juice.
The cream based sauce will be higher in calories, cholesterol, and spoil sooner.it is a personal choice: pasta, fish, etc can be prepared with this White Sauce (Bechamel Sauce) 1 tsp. butter 1 tbsp. of minced onion 1 cup whole milk or Half and Half pinch of salt, white pepper and nutmeg roux, about one ounce Melt the butter and quickly saute the onion being careful not to brown it. Add the milk and bring to a boil, being careful not to let it boil over. Add the seasonings, very light on the nutmeg and keep at a low boil for a minute. Add a little roux and stir with a whisk constantly. The sauce will begin to thicken for you. Be careful not to add too much roux. Add it a little at a time until the sauce coats the back of a spoon like a heavy cream soup consistency. Allow it to cook for a few minutes to get rid of any starchiness that might come from the roux. Strain the sauce through a fine mesh strainer to remove the onion.
despite being higher in calories and cholestrol the cream based one goes well with salmon with fresh dillI ALWAYS use bechemel when I make macaroni and cheese. You can also use it for scalloped potatoes. Cream based sauces are higher in fat, higher in cholesterol, and higher is calories, they are likely richer tasting, but I think I'll stick with my bechemel. Hope this helps Good Luck
Take about 1/2 cup of the HOT liquid out and whisk in about 1 TB flour or cornstarch, until it's smooth. Then whisk that all back into the pot of hot liquid. This will temper it so that it won't make lumps in there...Good question. Always add ALL Purpose flour for sauce thickeners. Best results in a saucepan. Gold Medal is the Best Flour you can use (Stay away from Pillsbury-it clumps too much). Make sure the liquid is hot, but not SCALDING hot. Stir it in over low heat (1-2 setting on your stove). The first answerer is right, but Flour (easier to control) beats cornstarch when making thicker sauces. Use cornstarch if flour isn't around. Just stir with a wooden spoon and gradually add it. For a croquette (thickest), Stir in 1/4 to 1/3 cup flour per 1 cup broth or juice. Since you want to put it over biscuits, you want a consistency like gravy (medium thickness), so use 2 tablespoons flour per cup. It is ready when uniform and you can see a slight color change.
Add a rue to it. Rue consists of butter and flour, constarch, and arrowroot.Use 1/2 cup of the hot broth and add 1-2 tbsp of flour or cornstarch to it then whisk that back into your pot. Repeat if you want it thicker.
Boil chicken in lightly salted water and juice of one lime. Reserve the broth and let the chicken cool. Shred or chop the chicken meat to bite size pieces and mix with the veges and chives. Mix in the cream of chicken soup, add in some sour cream if you have any. Roll the chicken mixture in flour tortilla that's been lightly moistened with the reserved broth and put in casserole pan. Sprinkle more broth over them again, top with shredded jalapeno-Monterey Jack cheese and heat in 350 oven for 30 minutes. Sprinkle chopped parsley on top and serve hot.