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Soup, cream base
Nb persons: 8
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| 1/2 C | butter |
| 6 Tbl | flour |
| 2 C | milk |
| 2 cubes | chicken bouillon |
| pepper to taste | |
| Melt butter, add flour to make a paste. add milk and bouillon, cook over low heat. add more milk to determine thickness. The add deisred ingredients: | |
| Broccoli and American cheese | |
| 2 C | Chunks of baked potato, with or without skins, topped with American cheese, bacon bits, chives |
| Pureed, stewed tomatoes, or leeks, cleaned wll and steamed | |
| ! C | Cooked apsaragus, topped with cheese and bacon bits |
| 2 C. | mixed vegetables, cooked and pureed |
| 1 C | Cooked onions, pureed or cut into chunks |
| Dash | garlic powder |
| Dash | tobasco sauce |
| 1 C | Pureed cooked celery |
| 2 C | cooked chicken |
| 1 C | Zucchini, pureed |
You can change the chicken bouillon to beef-flavored and use in a shepherd's pie. Very good! Makes about 6- 8 servings, depending on how many ingredients you add.
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