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Cream Soup

Yield about 1 1/2 quarts


  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 2 cups chicken or beef broth or stock
  • 2 cups whipping cream
  • Salt and white pepper to taste
  • Chopped fresh parsley (optional)

How to Make It

  1. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth. Cook over medium heat, stirring constantly, until mixture is thickened. Reduce heat; gradually stir in whipping cream. Cook, stirring constantly, until mixture is thickened and smooth. Stir in salt and pepper.

  2. Use Cream Soup as a foundation for a large variety of cream soups. Stir in 1 1/2 cups of precooked meat, poultry, seafood, or vegetables. Cook over low heat, stirring constantly, until thoroughly heated.

Oxmoor House Homestyle Recipes