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In small pan, melt second margarine measure and add flour to create a roux. It should be light brown in color. When stock comes to a boil, add roux with a wire whisk. This will cause the soup to start thickening. Return to a boil. Slowly add the milk. If the soup is too thin, make additional roux and add it to the soup. If you need to do this, be sure to cook the roux until a tan color. This will get rid of the raw flour taste. If the soup is too thick, thin it out with more milk.
This recipe doesn't seem completely correct because Bennigans soup doesn't have HAM in it. But, if you replace ham with bacon, then maybe it would taste almost the same. My boyfriend and I tried to replicate this ourselves and can't get it. I'd rather have the soup actually AT Bennigans.
- <LI class=blist>1 3/4 ounce Ham base <LI class=blist>2 quarts Chicken stock <LI class=blist>8 ounces Yellow onion -- dice <LI class=blist>3 ounces Margarine <LI class=blist>2 pounds Potatoes -- bite size <LI class=blist>1 1/2 teaspoon Black pepper <LI class=blist>2 cups Milk <LI class=blist>3 ounces Flour
- 3 ounces Margarine
In small pan, melt second margarine measure and add flour to create a roux. It should be light brown in color. When stock comes to a boil, add roux with a wire whisk. This will cause the soup to start thickening. Return to a boil. Slowly add the milk. If the soup is too thin, make additional roux and add it to the soup. If you need to do this, be sure to cook the roux until a tan color. This will get rid of the raw flour taste. If the soup is too thick, thin it out with more milk.
This recipe doesn't seem completely correct because Bennigans soup doesn't have HAM in it. But, if you replace ham with bacon, then maybe it would taste almost the same. My boyfriend and I tried to replicate this ourselves and can't get it. I'd rather have the soup actually AT Bennigans.
