Ingredients Jump to Instructions ↓

  1. 4 tb Butter

  2. 3/4c Minced onion and/or white of -leek (recipe says 3/4 cup to 1-1/2 cups of thi -s mixture)

  3. 1/4c Flour

  4. 8 c Chicken or fish stock and/or -milk or vegetable Cooking liquid (recipe calls -for 7 to 8 cups) Salt White pepper; freshly groun -d

Instructions Jump to Ingredients ↑

  1. + Directions : In a saucepan over moderately low heat, melt butter and stir in the onions. Cover and cook slowly until the onions are transparent. Blend in the flour. Stir slowly for 3 minutes, to cook the flour without letting it color. Remove from heat and, when bubbling stops, pour in 1 cup of hot liquid all a once, whisking vigorously to blend smoothly. Whisk in 6 more cups. Bring to a simmer, stirring, and simmer for 10 minutes, stirring frequently. The soup base should coat a spoon lightly; add dollops of more liquid if too thick. Correct seasoning, and continue as your recipes directs. Makes about 2 quarts. Suggestion: Use with Upperline's Ancho Crab Soup or Flagon's Cream of Mushroom and Brie Soup. Recipe from Julia Child's "The Way to Cook", New Orleans Times-Picayune, November 7, 1991.


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