There are several popular varieties of cream soup in Tyria. And, although there are often regional variations, the soup base is generally very similar no matter where you go. This creamy concoction makes a lovely, velvety backdrop that any number of flavours and combinations of ingredients can be layered over. This recipe makes a fairly small batch of the base, but it can be scaled up easily enough for a larger pot of soup.

Cream Soup Base

Ingredients

• 1/4 c. unsalted butter
• 1/4 c. flour
• 1 c. Poultry Stock¹
• 1 c. milk²
• salt and pepper, to taste

Directions

1. Melt the butter over medium heat.
2. Add flour and mix well.
3. Cook, stirring frequently, for ~1 minute to make a light roux.
4. Stir in the stock. The mixture should quickly come together and thicken into a sort of gravy.
5. Stir in milk. There may be lumps at first, but just keep stirring and they should break down.
6. Season to taste with salt and pepper.
7. Use in your favourite cream soup recipes!

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¹ I didn't have any chicken stock easily to hand, but I did have vegetable stock, so I just substituted that for this rendition. Vegetable stock will work fine here and makes a nice alternative if you'd like to use the base for a vegetarian soup. ^Back
2 If you manage to get your hands on a Tyrian cookbook, you'll likely see that they call for "buttermilk" here. In Tyria, "buttermilk" tends to be used as a generic catch-all term for any sort of liquid dairy products. Thus what you might call milk and cream would also fall under the umbrella of "buttermilk" in Tyria. ^Back