Basic Soups
Basic Soup Mixture
1/2 cup (1 stick) butter or more
2/4 cup all-purpose flour 1 quart homemade rich chicken stock or you may use canned 2 ribs celery,
stringed and chopped fine 1 small-medium 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
3/2 cup (1 stick) butter or margarine 2 pounds 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.
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