
Soup Base
Ingredients:
1 ¾ cup Water
Rock Salt Creamery Soup Base of your choice.
About 2 cups of Cooked Vegetables of your choice
Kitchen equipment needed:
2 quart Blender
Stove
Medium saucepan
spoon
Step 1. Add 1 ¾ cups of water and soup base in a 2 quart blender and blend on high for 5 minutes.
Step 2. In a medium saucepan, cook your blended soup base on medium heat stirring constantly till it slightly thickens
Step 3.
Listed below are vegetable suggestions for each soup base.
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For corn chowder, you use the Cream Soup Base and you can add any of the following: 1 cup cooked and cut up potatoes, 2 cup steamed/canned corn, sauteed onions, vegan bacon, salt, and pepper to taste.
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For broccoli soup, you use the Cheesy Soup Base and blend ⅓ cup cooked carrots in the blender with the base [for color]. In the saucepan, add the blended base and 2 cups steamed broccoli florets, and any of the following: 1 cup cooked cut up potatoes, ½ cup steamed/canned carrots, sauteed onions, salt, and pepper to taste.
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For clam chowder, put Seafood Soup base in the saucepan, add to blended base: ½ cup sliced/chopped mushrooms, 1 cup cooked cut up potatoes,, sauteed onions, sauteed chopped celery, salt, and pepper to taste.
WARNING: THE SOUP IS HOT AND CONTAINS NUTS.
**Note canned well drained vegetables are already cooked and can be added directly to the base in the saucepan.
Alfredo and CheeseSauces
Ingredients:
1 3/4 cups Hot Water
Rock Salt Creamery Alfredo or Cheese Sauce base.
Kitchen equipment needed:
2 quart Blender
Refrigerator
Step 1. Add 1 3/4 cups of hot water and Alfredo or Cheese Sauce base base into a 2 quart blender, and blend for 3 to 5 minutes on high.