Condensed Cream Soup Recipe
Yield approximately 11 fl oz (approx. an average condensed soup can)
Ingredients:
1/4 cup butter
1/2 cup flour
1/2 cup cold stock
1/2 cup milk
salt/pepper
1/4 cup required flavouring, finely chopped
(mushrooms for cream of mushroom, celery for cream of celery etc)
Directions:
In a medium saucepan over medium heat, melt butter.
Saute the required flavouring in the butter until fully cooked.
Add flour into the pot and stir continuously for two minutes until the raw flour taste has been completely cooked out of the mixture.
Slowly whisk in the stock-continue to whisk until smooth and free of lumps.
Bring to a boil and cook for an additional 2 minutes. Note: The mixture will be very thick!
Add milk and stir until combined.
Adjust seasoning.
Place in 1/4 litre containers. Label, date and freeze.
1/4 cup butter
1/2 cup flour
1/2 cup cold stock
1/2 cup milk
salt/pepper
1/4 cup required flavouring, finely chopped
(mushrooms for cream of mushroom, celery for cream of celery etc)
Directions:
In a medium saucepan over medium heat, melt butter.
Saute the required flavouring in the butter until fully cooked.
Add flour into the pot and stir continuously for two minutes until the raw flour taste has been completely cooked out of the mixture.
Slowly whisk in the stock-continue to whisk until smooth and free of lumps.
Bring to a boil and cook for an additional 2 minutes. Note: The mixture will be very thick!
Add milk and stir until combined.
Adjust seasoning.
Place in 1/4 litre containers. Label, date and freeze.