Cooking skills are essential for every prepper, as is knowing how to make items that can be cross-utilized. A cream soup base is on that list.

Soups are warm, comforting dishes that can be made out of any vegetable or meat. Once you know how to make soup bases, you can throw in pretty much anything you have lying around and make a meal out of it.

This cream base is sure to be delicious. It also involves making a roux, which you can use to thicken any kind of soup. Don’t worry about the culinary jargon, a roux is simple, and so is the rest of this cream soup base.

You Will Need:

  • Saucepan
  • Whisk or Fork
  • ¼ cup butter
  • 3 tablespoons flour
  • ½ cup milk
  • ½ cup any broth or one bouillon cube and ½ water
  • Salt to taste

 

Making the Soup Base

Step 1: Melt the butter in the sauce pan. Add flour and whisk, making a paste. Cook for one minute on low heat so the flour can absorb the flavor of the butter.

Step 2: Add the milk and broth. If you don’t have broth, add water instead, then crush the bouillon cube and add it.

Step 3: Stir until all is incorporated. Add salt if desired.

Once you have created this soup base, you can add in any ingredients and spices to taste. When you’re just starting out, it may be helpful to think of traditional cream soups, made with chicken, mushrooms, broccoli, or seafood.

Another great thing to add to cream soups is stale bread, or even our survival bread, hard tack. The liquids soften the bread, while the bread adds bulk to the soup. And, seeing as you’d struggle to eat stale bread anyway, you’re putting the calories to use. Other soup ingredients that add bulk are rice, pasta, potatoes, and cheese.

You will also need more milk or broth to complete your soup, depending on which you prefer or which you have more of.

If you’re adding in a meat, you can get away with a more water-downed broth.

As for spices, garlic and onion are almost always good additions. Consider thyme and cayenne for seafood soup, pepper and garlic for mushroom soup, onion and cheese for broccoli soup (or other vegetables), and rosemary and celery for chicken.