Cream of Refrigerator

[coachkiss]

It's the soup I make when it's cold and wet. It takes many different forms, because it depends on what I have in the refrigerator at the time that needs to be used. I will describe what I like to use most, and you can change it around.

4 cups chicken broth
4 cup chopped mushrooms
2 small onions chopped (or 1 onion if it has a very strong flavor)
2 stalks of celery chopped

Bring those to a boil in the chicken broth. You can change it up and use zucchini, bell pepper, other squashes, carrots, broccoli, brussel sprouts, etc. If you are going to but in a parsley or cilantro, do it later. Once you bring it to a boil, let it simmer on low for 15 minutes.

1/4 c butter
1/4 c flour

Melt butter in microwave, mix the flour in, and make a paste.

Increase the heat to medium and gradually pour in 3 cups milk. It will eventually thicken up, but if it doesn't, that is OK, too. Add a cup of heavy cream or 3/4 cup of buttermilk. If you don't have either one a regular fat sour cream will substitute OK for the buttermilk. Let it simmer on low for 15 minutes or until you are ready to serve.

This freezes well, so all I did was go and pull it out of the freezer. I love to brown some italian sausage and throw in with it.

 

[Ag with kids]

In reply to:

---

---

 

[HornBud]

When do you had your roux/paste? right before the milk?

 

[coachkiss]

Yes, right before you add the milk, you add the paste, stir it in, and then start gradually adding milk after you turn the temperature up.

I also forgot to mention that you will need to add some spices. For different vegetables, I use different spices. I always add salt and pepper, but I might add garlic, italian seasoning, parsley, etc.

 

[Mrmyke709]

What's cold and wet, Walter?


STFU, Donny.