This was a good base, but like others I preferred to use chicken stock and to add onion & garlic in the roux. I added the stock directly into the roux (You really only need the one pot!) after the flour had cooked and after stirred until smooth, all the other ingredients saving the cream for last to desired thickness. I added a jar of pimentos, a teas. of fresh shaved nutmeg, and fresh chopped parsley at the end which always gives cream soups a bit more flavor & color. This recipe on it's own would have been way to bland for us. But again, a good base. Thanks for sharing!
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This was a good base, but like others I preferred to use chicken stock and to add onion &...