[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]How to Make Your Own Cream Soup[/title][fusion_text]Week of October 13th to October 17th, 2008
HOW TO MAKE YOUR OWN CREAM SOUP (Thanks to a Party Line Listener)
2 Tbs. Butter 2 Tbs. Flour 1 Cup Milk
In a saucepan, melt the butter. Whisk in the flour. Then slowly add the milk and bring to a boil, stirring constantly. Cook and stir about 2 minutes or until thickened. For Cream of Mushroom Soup: Add 1 Cup Chopped Mushrooms
For Cream of Mushroom Soup, another version: Add 1 Cup Chopped Mushrooms,
1/2 Tbs. Soy Sauce, 1/2 Tbs. Chicken Base, 3/4 Tsp. Minced Onion, 1/8 Tsp. Basil,
1/8 Tsp. Thyme and Dash Pepper
For Cream of Chicken Soup: Add 2 Tsp. Chicken Base
For Cream of Celery Soup: Add 1/4 Cup Chopped Celery
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