Try this cream soup base recipe, or contribute your own.
Suggest a better descriptionMelt butter in a saucepan. Add milk and bouillon cubes. cook over low heat until thickened. ad pepper taste. Add more milk when adding the other soup ingredients, depending on the thickness you desire.
To this base you may add steamed broccoli and american cheese; or chunks of baked potato (peel and all) with american cheese, bacon pieces and chives; or pureed, stewed tomatoes for a bisque; or leeks that have been cleaned well, steamed, and chopped ; or cooked asparagus is used, add some of the liquid as well, topped with grated cheese and bacon pieces.
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Serving Size: 1 Serving (647g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1303 | ||
Calories from Fat: 982 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 109.1g | 145 % | |
Saturated Fat 67.6g | 338 % | |
Monounsaturated Fat 28.2g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 293mg | 90 % | |
Sodium 923.5mg | 32 % | |
Potassium 785.7mg | 21 % | |
Total Carbohydrate 62g | 18 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 60.7g | ||
Protein 22.4g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1303
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