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Cream Soup Base


  • 2 TBSP butter
  • 2 TBSP flour
  • 1/4 cup milk
  • 1 bouillon cube {chicken or beef}
  • 1/2 cup water
  • salt & pepper {to taste}


  • Dissolve the bouillon cube in the water before starting. Use beef or chicken depending on the flavor that you want.
  • Melt the butter in a small sauce pan.
  • Make a roux by whisking in the flour 1 TBSP at a time. Keep whisking until it is thick and clumpy (it should look just like it does when making gravy).
  • Whisk in the milk and then the chicken bouillon/water mix.
  • Add salt & pepper to taste.
  • The mixture should thicken up as you whisk. Remove it from heat when it has reached the consistency that you want.