Reviewed: May 5, 2012

I love to make cream of leftover soup where leftover veggies and meat get added to the base and my family loves to eat it!

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Reviewer:

Timmons Family

Cooking Level: Intermediate

Reviewed: Mar. 25, 2012

AWESOME! I think it needed a little more milk! I won't use "cream of" soups anymore!

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Reviewer:

Shanon K ♥

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Cooking Level: Intermediate

Home Town: Cynthiana, Kentucky, USA

Living In: Nashville, Tennessee, USA

Reviewed: Mar. 20, 2012

Quick, easy and most importantly -- YUMMY!

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Reviewer:

nataloo

Cooking Level: Intermediate

Reviewed: Mar. 15, 2012

might make a decent base...

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Reviewer:

joe schebesch

Reviewed: Feb. 19, 2012

This is quite thick which is what I wanted for my mini chicken pot pie filling. I made half a recipe which is pretty much equal to one can of cream of "whatever" soup. I kept the ratio of butter to flour equal. I added finely diced celery and onion to the butter. Then I added the flour seasoned with garlic powder and poultry seasoning. After I made the roux, I thinned it out to the consistency I was going for. For those complaining about the thickness, this recipe is exactly what the author intended it to be - a soup base. You can add more milk, seasonings, meat, vegetables or herbs to make it to your liking. It is outstanding!

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Reviewer:

Spinach Girl

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

Reviewed: Feb. 12, 2012

I had been previously using a recipe that called for milk and flour mixed together to thicken the broth. It tasted very pasty. This recipe is 100x better and will be my new go to recipe. I use cream soups constantly in my homemade pot pies. Wouldn't change a thing about this recipe. Very versatile.

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Reviewer:

Chellebelle7377

Cooking Level: Intermediate

Reviewed: Feb. 9, 2012

I use this cream soup base as a sub for the cream of chicken soup in my chicken pie recipe. Adding a splash of vodka really does make this soup taste richer. Thanks for the great recipe Nell!

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Reviewer:

Marcia1934

Reviewed: Jan. 29, 2012

Although I used a 1:1 ratio of flour and butter, I really do like using this recipe as a base for cream soup. If anyone has a complaint about how the recipe does not call for much seasoning, simply add other spices to it. The recipe itself is versatile, so use your imagination and customize it to your liking.

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Reviewer:

SPIRITCHILD

Reviewed: Jan. 22, 2012

Love this! I changed it up a bit...used 1/3 butter, 4 T flour, and skim milk and it was perfect!! I was just looking for something quick to make for dinner and this was perfect. After I prepared the base, I added 1 c sweet corn, 1/2 broccoli, and a little bit of chopped up cooked chicken...delicious!

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