This condensed cream soup will work with chicken, turkey, beef or any vegetables. This soup is far more flavorful and healthy for you than any purchased canned soup. This soup will freeze well, do not can this soup because of the dairy products.
1 ½ cups stock (use vegetable or chicken stock for any cream vegetable soup)
¾ cup milk
1 teaspoon Rick’s House Seasoning (just let me know and I will send you some)
3 cloves roasted garlic
¼ teaspoon dried thyme
2-4 tablespoons of roux
½ cup of meat or vegetables
Salt and pepper to taste
Step 1: Roux:
Step 2: Melt 2-4 tablespoons of butter. Mix in equal parts of flour and cook for about 2-minutes. Cool.
Step 3: Add stock to a pot and bring to a boil.
Step 4: Add milk, garlic, thyme and Rick’s House Seasoning.
Step 5: Slowly add roux and bring back to a boil and cook for about 3-5 minutes until thicken.
Step 6: Add meat or vegetables.
Step 7: Taste and adjust seasoning with salt and pepper.
Step 8: Let cool completely and use within a week or freeze.