Me.
--
http://www.judithgreenwood.com
"TammyM" > ha scritto nel messaggio
...
>
> "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
>