Homemade Cream Soups
Ingredients* 1 ½ cups chicken stock, divided (we make our own stock - celery, included)* 1 teaspoon finely chopped onion* 1 clove garlic, finely chopped* ½ cup milk* ¼ teaspoon salt* ¼ teaspoon black pepper* ¼ teaspoon chopped fresh parsley* ⅛ teaspoon lemon pepper seasoning (optional)* 1 pinch ground allspice (optional) * 1 pinch of ground paprika (optional) * 1 cup milk (we use goat milk when available) * ¾ cup all-purpose flour
Directions1. Place 1 tablespoon of chicken stock in a saucepan over medium-low heat, and cook and stir the onion and garlic in the broth until they are softened about 3 minutes. If making mushroom or celery soup add either at this point. Using celery stock in place of chicken. We use chicken stock for our cream of mushroom. Pour in the rest of the broth and 1/2 cup of milk, and whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice, and paprika. Bring the mixture to a boil, reduce heat, and allow to simmer for 1 to 2 minutes. 2. Whisk together the remaining milk and the flour until smooth, and whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to a boil and thickens.
Note: This is a condensed version. It’s super thick like what you would buy from the store. We do large batches. Add to pint jars and place in the fridge. Then use it throughout the week in our recipes. Delicious 