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Cream of Anything Soup

Cream of Anything Soup

Making your own cream soup is so easy, and you avoid the high salt content of canned condensed cream soup.

Ingredients

Basic Recipe

* This may be omitted if you don't care to use it.

Instructions

  1. Put all 6 ingredients into blender "briefly" until smooth and pour into saucepan. Stir constantly over medium-high heat until it begins to thicken (watch it! can scorch easily!). Take off heat at first bubble of a boil.
  2. To this basic mixture you add any of the following optional items.

Clam Chowder: Prepare the potato soup and add 1 (10 ounce) can undrained minced clams.

Cream of Artichoke Soup: To basic soup, add 1 package frozen artichoke hearts and a dash of nutmeg

Cream of Asparagus Soup: To basic soup, add 2 cups asparagus, 1 tablespoon lemon juice and dash of ground nutmeg or mace.

Cream of Broccoli Soup: To basic soup, add 1 (10 ounce) box frozen, chopped broccoli cooked per box directions and drained OR 2 cups fresh broccoli, 1/2 teaspoon thyme, dash of garlic powder and 1 whole bay leaf (added to saucepan). Continue as in cauliflower soup.

Cream of Cabbage Soup: To basic soup, add 2 cups packaged supermarket slaw mixture, cooked until tender in just enough water to cover. Drain well. Continue as in cauliflower soup.

Cream of Carrot Soup: To basic soup, add 1 cup carrots, 1 tablespoon parsley and 1/2 teaspoon basil.

Cream of Cauliflower Soup: To basic soup, add 1 (10 ounce) box frozen cauliflower buds cooked per box directions until tender and well drained, 1/2 teaspoon onion powder, 3 mashed chicken bouillon cubes, pinch dry parsley and a dash of garlic salt. Stir over lowest possible heat until piping hot. Serve at once.

Cream of Celery Soup: Make just as cauliflower soup, but substitute 1 cup cooked, drained, diced celery instead of cauliflower. Add a pinch of celery seed and a pinch of dry, canned parsley flakes.

Cream of Corn Soup: To warm basic soup, add 1 (14 ounce) can cream style corn, dash of nutmeg and 1 teaspoon dry minced onion. Heat through.

Cream of Green Bean Soup: To basic soup, add 1 1/2 cups green beans and 1/2 teaspoon crushed savory.

Cream of Mushroom Soup: To warm basic soup, add 1 (8 ounce) can drained, sliced mushrooms, dash onion salt and black pepper to taste. Heat through.

Cream of Onion Soup: To warm basic soup, add 1 envelope dry onion soup mix and heat thoroughly.

Cream of Potato Soup: To basic soup, add 3 (16 ounce) cans sliced, drained potatoes, 1/2 (10 ounce) bottle Hormel real bacon pieces and a dash of Liquid Smoke. Continue as in cauliflower soup.

Cream of Tomato Soup: To warm basic soup, add 1 (15 ounce) can diced, undrained tomatoes and return to blender briefly just to smooth it out. Heat through.

Cream of Zucchini Soup: To basic soup, add 1 1/2 cups zucchini and a dash of nutmeg.

Creamy Cheddar Soup: To prepared basic soup, add 1 small jar (8 ounces) Cheez Whiz OR 8 ounces shredded Cheddar cheese, stirring until melted and heated through.

Makes 4 to 6 servings


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