Ohio Living

Soup Base Recipe

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Soup Base Recipe

soup base

Soup Base Recipe – In my family, I’m notorious for making yummy soups! The secret is layering hearty flavors in the base. I create the same soup base for every single soup I make – whether it’s chicken, beef, vegetable, or cream based. I love to cook, but I’m pretty efficient with my time.  I enjoy making hearty soups all year round.

soup base veggies

No matter what the soup, I start off with the same base. I boil celery, onions and garlic. Yep, pretty simple. I boil it until I get a rich yellow color. I keep it in large chunks and only cut off the ends of the garlic and celery. I keep it simple!

soup base boil veggies

 

I scoop out all of the veggies (I love this Colander Scoop and use it for canning too!).

When creating a chicken or beef based soups – I REALLY like Mrs. Miller’s Soup Base that I add to my veggie stock.  I think it is local to my area in Ohio, but see that you can purchase it on Amazon.  Layering the Mrs. Miller’s Soup Base with the vegetable stock gives it a tasty depth.

When creating a cream based soup, I create the roux first and add in the veggie base to thin it out.

Confession: Ever since being pregnant with Meghan (my second), I just cannot handle dealing with raw chicken. I hate cutting off the fat and the feel of it. I will spend the extra money to buy the breasts (not the most frugal –  since the bigger the bird, the cheaper it is per lb.).  Regardless, I often buy a rotisserie chicken and pick it clean for soups after we’ve had a meal from it. If I have my veggie stock ready to go, sometimes I dunk the the whole rotisserie chicken in the stock to get the flavors off of it. Weird, I know.

soup base with millers

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