Basic Soups
 
 
basic soup mixture 
 
1/2 cup  (1 stick) butter or more
3/4 cup  all-purpose flour
1 quart  homemade rich chicken stock or you may use canned
2   ribs celery, stringed and chopped fine
1   smallmedium onion, finely chopped
1 cup  heavy cream
 
in heavy large kettle, melt butter. with wooden spoon stir in onions and 
celery. saute on medium or low heat, stirring continually until tender but 
not browned. add flour. stir with whisk. this will be lumpy as the flour 
cooks very rapidly. slowly add some chicken stock and quickly stir with 
wire whisk to remove all lumps. add remaining stock and stir very well. 
bring to a boil. reduce heat and simmer for 15 to 45 minutes. the mixture 
must boil to cook the flour and thicken the soup. at this point add 
vegetables, seasonings, sherry, etc. add heavy cream. heat through 
thoroughly. serve and garnish. 
 
cream of asparagus soup 
 
1 bunch  asparagus
  fresh nutmeg, ground
dash  of cayenne or white pepper
1   carrot, thinly sliced
 
steam asparagus until crisp-tender. reserve a few tips for garnish. 
process with 1 cup basic soup mixture until smooth. add back to hot soup. 
add carrot slices. serve soup hot with tips for garnish. 
 
 
 
cream of broccoli soup 
 
1 small  bunch broccoli (3 to 4 one-inch stems)
1   carrot, sliced
  white pepper
  nutmeg
  sherry (optional)** do not use cooking sherry.
 
steam broccoli until crisp-tender. reserve some small florets for garnish. 
if a smooth consistency is desired, process with one cup of basic soup 
mixture until smooth and fine textured. if a coarse texture is desired, 
chop coarsely. add broccoli and carrots to soup base. adjust seasonings. 
add cream and 1/4 cup sherry (or to taste). heat through. serve with 
florets floating or a very thin wheel of lemon. 
 
 
cream of mushroom soup 
 
1/2 cup  (1 stick) butter or margarine
2 lb.  button mushrooms (very fresh)
  sherry
  fresh nutmeg
  white pepper
 
in a large heavy skillet, saute sliced mushrooms in melted butter until 
soft and tender. drain off all liquid and pat dry on paper towel. add to 
basic soup mixture along with 1/4 to 1/3 cup sherry. season with nutmeg 
and pepper. do not add the mushroom juices to soup if a white creamed soup 
is desired. 
 
 
-- 
(ID: 8615) Mirror: rec.food.recipes: Mon, Mar 1, 2004


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