Reviewed: Oct. 29, 2009

This was just what I was looking for. It's very versatile. I made a cream of vegetable soup for the first try and am looking forward to trying the many variations this base allows. Thanks so much!

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PrncssLee

Cooking Level: Intermediate

Home Town: South Milwaukee, Wisconsin, USA

Living In: Watertown, Wisconsin, USA

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Reviewed: Oct. 15, 2009

It's very, very thick so you have to add lots of extra liquid. Also very salty so I would decrease the bouillon and taste before adding more - or maybe use chicken broth instead. I made cream of asparagus soup and added all the liquid from the can - besides being to salty, it had a good asparagus taste.

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Michelle

Cooking Level: Expert

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Reviewed: Oct. 14, 2009

oh so easy, why buy soup?

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karen

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Austin, Texas, USA

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Reviewed: Oct. 9, 2009

I used this as a base for cheesy broccoli soup. It was WONDERFUL!! I did take the advice of others and used 4c. of milk. Thank you for the base recipe, will definitely be using it from this point forward.

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ali68

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Reviewed: Oct. 8, 2009

I had tried a cream of turkey soup from this site twice before with terrible results. The consistency and taste were never right no matter what I did. Using this as a base was exactly what I needed to get the flavor, color, and consistency just right. I added some turkey stock (fresh-made from a couple of carcasses I had), turkey meat, diced carrots, celery and a few other seasonings to this base and it came out so great. What's better is I messed up and added too much turkey stock at first, but this lent itself to "correction" very well whereas that other recipe did not. To fix, I took some of the soup into a bowl, thickened it with some flour and returned it to the pot. Consistency corrected without taking anything away from the flavor. This will be the base I use for all my creamy soups from now on. It erally is just perfect.

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SUPERCHICK77

Cooking Level: Expert

Living In: Bronx, New York, USA

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Reviewed: Sep. 28, 2009

very good, also try using tomatoe juice in place of milk, for a tastey tomatoe base

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Miss_AsH

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Reviewed: Sep. 1, 2009

This worked great! I used Better Than Bouillon in place of the cubes.

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Jun. 30, 2009

Awesome base! I forgot to buy cream soup at the grocery store and I needed it for a casserole so I gave this a try. I actually used three bullion cubes because I like the extra flavor and it turned out AMAZING! Thank you so much!

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KTKatherine

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Reviewed: Jun. 9, 2009

I used this base for an asparagus soup. All I have to say is that i'll use this base for any cream soup I make in the future. It's very versitile as to what you need to add to make a delicious soup, whether it's chicken or veggies, or both. Thanx for a great & easy recipe

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SativaX2Z

Cooking Level: Intermediate

Living In: Cambridge, Ontario, Canada

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Reviewed: Apr. 18, 2009

This recipe is fantastic. I use powder instead of boullion, and depending on the recipe use chicken, beef or veggie powder. You will never have to open another can of cream soup again!

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Wicksy

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

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Reviewed: Apr. 17, 2009

maybe I did something wrong cause people seemed to love this, but I had to change it quite a bit before I found it edible, less flour, more milk. all I could taste was the flour.

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sideshowchad

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Reviewed: Apr. 9, 2009

TEN STARS!! Halved the recipe for a chicken pot pie...gave each family member a taste and they all swooned! This one's a keeper; you're a blessing to post! THANK YOU FROM TEXAS!!

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Johanna

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2009

Thank you, thank you Nell Marsh! Gone are the days of me using those horrible for you cream of whatever canned soups. So easy, SO good. I made just plain cream of chicken today, but I can't wait to make other variations! I made two versions of this... one batch I made exactly as written. Really tasty, nice and thick. It just seemed like an awful lot of butter and flour for the roux, so I made another batch cutting the butter down to 1/4 cup and 3 tablespoons of flour. Just as good! Perfect consistency! I used 1% milk in both batches, as well. Thank you so much! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Mar. 22, 2009

excellent flavor and so quick and easy to make! I added potatoes, peas and chicken and it was great!

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STECK

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Jim Thorpe, Pennsylvania, USA

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Reviewed: Mar. 17, 2009

Very tasty but like most others have said . . . it's super thick. I added potatoes and corn and it's delicious.

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miremba

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Feb. 16, 2009

This recipe really helped me when I was in a rut and wanted to make another recipe on the website that called for condensed cream of chicken soup. I actually loved the recipe with this recipe added on!

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Kendall

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2009

I used this base to make my first ever cream soup tonight. I'm thrilled with how easy it was - I was trying to replicate a Southwestern chicken pepper jack soup that I enjoyed years ago, and am quite pleased with the results. I knew the flavors I wanted to incorporate, but have never before made a roux. Amazingly easy, now that I know. Thanks!

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RubyT

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Reviewed: Jan. 16, 2009

This was a pretty good soup base, and very easy, thanks!

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Mousefrei

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Northfield, Minnesota, USA

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Reviewed: Jan. 14, 2009

Very quick and easy way to make a cream soup for a recipie if you don't have canned on hand. So simple!

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Tiina

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Reviewed: Jan. 14, 2009

I used this recipe to make cheesy broccoli soup for a group of 40 people and it was such a HUGE hit! I usually shy away from cream soups because I am sure it will be difficult- but NOT ANY MORE! It was so easy and many asked me for the recipe. I made the recipe as described - I steamed some broccoli I had in the freezer from our summer garden and when it was steamed I dumped the broccoli and the water in and stired until blended. I also added slices of american cheese- they melted right in. PERFECT! Thanks for making me a star to my friends!!!

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Pookie4

Cooking Level: Expert

Living In: Marinette, Wisconsin, USA

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