"Dimitri" > wrote in message
...
>
> "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.

Interesting. I've never made a cream soup with a roux before. Only with
half/half or cream :-) I took a peek at Epicurious and sure enough - cream
of potato soup starts out with a roux. Who'da thunk it?

Anyone else make their cream of XXX soups with a roux?

TammyM