|The Book of Tofu|
|by William Shurtleff|
A reference book that covers how tofu is made, Asian cooking techniques and equipment.
Results 1 - 10 of 100 for cream soup base
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Rub flour and ... or 4 quart soup pan. In a ... melts. Stir in cream. Simmer for ... meat and remaining ingredients; heat for 10 more minutes and serve.
Combine ingredients (except ... broth, wine, and soup base or bouillon. Season ... gravy. Cover and simmer for 30 minutes. Serve over rice or egg noodles.
To one cup water add one chicken bouillon cube. Add one cup milk. Thicken with 3 tablespoons flour in 1/4 cup water. Add 1/2 to 1 cup shredded ...
In medium saucepan, ... DO NOT BOIL. Soup variations below: Add to base: Simmer 20 ... Drain. Add to cream soup recipe. You ... with 1 teaspoon dill weed.
Combine cheese and ... into slightly cooled soup. Heat gently before ... DO NOT BOIL. (Ricotta cheese will produce a creamier consistency, if you prefer.)
To reconstitute for one can soup add 1/3 cup ... or broccoli for cream of celery soup ... cups or 9 cans soups. Mix thoroughly and store in cool dry place.
Melt butter in ... broccoli and mushroom soup or keep up ... covered in refrigerator. Can be frozen for as long as 1 month. Thaw before use. Makes 4 1/2 cups.
Cook 2 sticks ... paste on your soup pot. Add 2 ... half. Add any soup ingredients/seasonings of your choice. Chill overnight for best flavor the next day.
Puree ingredients in ... stir into any cooled soup instead of cream or milk as called for in soup recipe. Heat gently and serve. Do not boil. Makes 2 cups.
Melt butter in ... vigorously, adding more liquid until desired thickness is reached. Cream soup can be made ... sauce by adding additional ingredients.
Result Page: 1
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