"Joshuall" > wrote in message
. ..
> Hello all,
>
> I've made a pot of chicken mushroom soup. It came out pretty good, but
> I'd like to make it nice and creamy. Every time I try to cream a soup it
> comes out mostly like milk soup. I guess I really don't know how to cream
> a soup. I've always tried a Rou (sp?).

Roux.

My dad showed me a long time ago butter
> and flour. But no matter how much I use it seems to thicken very little. I
> have the soup in a regular soup pot I think, like a five quart pot. Any
> help would be appreciated. I have dinner guest coming tonight and guess it
> would be best to cream it just before they arrive ? Or should I do it
> earlier and let it simmer for a while? Thanks again; you've always been
> great help in the past.
>
>
> Josh The Bad Bear


The cream soups should begin with a basic white sauce or Béchamel.

Make your roux then add your stock to thin the roux to the desired
consistency.

A medium roux has the following ratio 1 Tbs butter, ! Tbs flour , 1 cup
milk. For a creamy soup you can add 1 more cup of stock after the sauce is
made more if you want the soup a little thinner. For extra richness you can
use some half & half.


--
Old Scoundrel

(AKA Dimitri)