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Ingredients

How to make it

  • Melt butter in saucepan at low heat; add onion and cook until brown. Add flour and seasonings and blend. Add milk gradually and stir and cook until thickened (about 5 minutes).
  • CREAM OF ASPARAGUS: Add 1 1/2 cups cooked asparagus pulp and 1/4 teaspoon nutmeg to basic soup and heat thoroughly.
  • CREAM OF CELERY SOUP: Add 1 1/2 cups of diced, cooked celery, 1/2 teaspoon Worcestershire sauce, and 1 tablespoon chopped pimiento to basic soup and heat.
  • CREAM OF CORN SOUP: Add 1 1/2 cups of cream-style corn to basic soup and heat thoroughly.
  • CREAM OF CHICKEN OR TURKEY SOUP: Use 1 1/2 cups milk and 1 1/2 cups chicken broth instead of the 3 cups milk in basic soup recipe; add 1/2 cup shredded, cooked chicken and heat thoroughly. (Use turkey for turkey soup.)
  • CREAM OF POTATO SOUP: Add 1 1/2 cups finely diced cooked potatoes and heat thoroughly. Garnish with dill weed.
  • CREAM OF TOMATO: Add 1 1/2 cups hot sieved tomato pulp gradually to basic soup, stirring constantly. Serve immediately.
  • CREAM OF MUSHROOM: Use 1 1/2 cups milk and 1 1/2 cups beef broth instead of 3 cups milk in basic soup recipe; add 2 cups chopped cooked mushrooms.
  • CREAM OF BROCCOLI SOUP: Use 1 1/2 cups milk and 1 1/2 cups chicken broth instead of 3 cups milk in basic soup recipe; add 1 1/2 cups cooked, finely chopped broccoli.
  • CREAM OF CAULIFLOWER: Same as broccoli soup using cauliflower instead.

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