I want toknow; ';how do i make a soup base that is an imitation of cambells cream of chicken, & mushroom soups';

i want to make a big pot of it............I want toknow; ';how do i make a soup base that is an imitation of cambells cream of chicken, %26amp; mushroom soups';
Use a White sauce:


1 stick butter


1 c. flour


1 1/2 tsp salt


1 tsp pepper


2 tsp garlic powder


2 tsp. onion powder


4 -6 cups milk


melt the butter, add salt, pepper, onion powder and garlic powder, add flour, this is what is called a ';rue';. do not over heat as this will cause the flour to burn and ruin the sauce. Add milk or cream a little at a time to the rue and it will ';seize'; continue to add milk a little at a time until the sauce is the constistancy you want. In a separate pan saute some chopped button mushroom in butter until soft, add this to the cream sauce and ';voila'; cream of mushroom soup! Makes about 8 cups of soup.I want toknow; ';how do i make a soup base that is an imitation of cambells cream of chicken, %26amp; mushroom soups';
In the stock pot: Condensed milk, some water, throw in whatever vegs you want.


Add chicken bouillon cubes for the flavor. Cook it down to the thickness you want.
Those industrial soups avail themselves of great, chemical magic at times, but you can emulate it by doing this:


Puree up some mushrooms and a soft potato, add cream, cumin, sea salt, pepper, and water, and put it through the blender until nice and creamy. You guessed it, you don't even need chicen. If you must, just use a sprinkling of fondor chicken all-spice or something.


Easy, isn't it?
Cream Of Mushroom Soup


Yield: 6 Servings





Ingredients





1 lb fresh mushrooms


3 tb regular margarine


4 c vegetable stock


1/2 ts leaf basil; dried


2 c evaporated skim milk


1/2 c flour


1/4 c white wine


1 salt %26amp; white pepper; to


-taste





Instructions





Rub the mushrooms with a damp paper towel and trim. Slice or chop


them into small pieces. In a 3 or 4-quart saucepan, melt the


margarine and add the mushrooms. Stirring frequently, cook the


mushrooms until lightly browned. Add the vegetable stock and basil.


Heat to boiling, simmer gently for 30 minutes. Remove the pan from


the heat and blend the evaporated milk and flour together and add to


the soup mixture. Return to the heat and stir the simmering pan until


the soup thickens. Add the wine. Do not allow the soup to boil again.


Season to taste with salt and white pepper. Serve hot.
start with a bechamel sauce and then flavor to your liking. if you want campbells, add mushrooms and a salt lick. enjoy!