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?). 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

"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)

On Tue, 10 Jun 2008 11:16:08 -0500, "Joshuall" >
wrote:

> I've made a pot of chicken mushroom soup. It came out pretty good, but
>I'd like to make it nice and creamy.

You can stir in some instant mashed potato flakes to thicken the soup.

Tara

"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

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
>

On Jun 10, 11:47*am, "Giusi" > wrote:
> Me.

There's a place in Half Moon Bay called Barbara's Fish Trap that makes
a very creamy clam chowder made with no dairy. It's really good and it
doesn't feel like you're eating a heavy soup. I have always wondered
how they make it so creamy without cream?... I don't even think theirs
contains butter, milk, or cream.

Karen

As usual thanks all guys n gals !

--
God Bless America

Josh The Bad Bear

"TammyM" > wrote in message
...
>
> "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


Yep I double checked Escoffier before I wrote the post.


--
Old Scoundrel

(AKA Dimitri)

In article >,
"Joshuall" > wrote:

> 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'm a big fan of a flour-water slurry in this case. Shake up a couple of
heaping tablespoons of flour with a half-pint of tap water in a sealed
container. Remove the completed but thin soup from the heat and stir the
slurry in. Perhaps half at a time. Put the soup back on the heat until
it boils for a couple of minutes while stirring. The slurry will thicken
the soup as the soup returns to a boil. If it's too thin, do it again.
Taste and reseason if needed after the soup has boiled for a couple of
minutes.
If you dump the slurry into boiling soup, some of the flour will clot
into lumps. The soup will thicken, but the lumps will be unaesthetic at
best. For my wife and I, I don't care. For company, I do.
I've done this for years and don't measure anymore. My mom had a quart
mason jar with perhaps a cup of flour mixed in that she used. She'd pour
some and stir then pour some more if the soup was not thick enough.
This works well with thickening any water based soup that I've worked
with. I even thicken "my" stroganoff with it after adding sour cream.

leo

Joshuall > wrote:

> 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?)

How to bind a soup depends both on its ingredients (what is there beside
chicken and mushrooms?) and your intentions. Leaving out some creamy
fish and shellfish preparations, "Cream of" soups can be purées,
cullis/coulis, veloutés, or crémes. Purées usually refer to a starchy
vegetable base (are there any starchy vegetables in your soup?), which
is just puréed, as it contains its own thickener. Cullis/coulis have a
base of poultry, or game and can be thickened with rice, or poultry
veloutés, or with lentils or Espagnole (usually in case of game).
Veloutés are supposed to contain butter, flour and a certain liquid,
which means that they are made with roux and consommé. Crémes are
usually made with velouté, but milk is always used instead of consommé
to achieve the correct consistency. Soups can also be thickened with
diced bread fried in butter, with the soup then rubbed through a sieve
or otherwise puréed.

Victor