jimbo
03-27-2008, 11:39 AM
1 3/4 oz. ham base
2 qt. chicken stock
8 oz yellow onion diced
3 oz. margerine
2lb.s potatoes bite size
1 1/2teas. pepper
2 c. milk
3oz flour
3oz margerine
combine chicken stock in sauce pan with ham stock.
Stir muntil all the lumps are gone. In seperate stock pot: melt first margerine,add onion saute till trnsparent. Add potatoesand pepper. Add chicken stock mix andstir till well mixed. Briong to a boil. In small pan melt second margerine and add flour to form a roux. It should be light brown. When stock comes to a boil add roux with a wire whisk.
This will cause soup to start to thicken. return to a boil.
Slowly add the milk. If the soup is too thin, make additional rouxand add it to thicken. If you need to do this be sure to cook the roux till it's a tan color.
This will get rid of the raw flour taste. If the soup is too thick thin it out with milk.
2 qt. chicken stock
8 oz yellow onion diced
3 oz. margerine
2lb.s potatoes bite size
1 1/2teas. pepper
2 c. milk
3oz flour
3oz margerine
combine chicken stock in sauce pan with ham stock.
Stir muntil all the lumps are gone. In seperate stock pot: melt first margerine,add onion saute till trnsparent. Add potatoesand pepper. Add chicken stock mix andstir till well mixed. Briong to a boil. In small pan melt second margerine and add flour to form a roux. It should be light brown. When stock comes to a boil add roux with a wire whisk.
This will cause soup to start to thicken. return to a boil.
Slowly add the milk. If the soup is too thin, make additional rouxand add it to thicken. If you need to do this be sure to cook the roux till it's a tan color.
This will get rid of the raw flour taste. If the soup is too thick thin it out with milk.