Cream of Anything Soup

Making your own cream soup is so easy, and you avoid both the high salt content of canned condensed cream soup and genetically-engineered ingredients. This soup can be used in any recipe calling for canned cream soup.

Yield: 4 to 6 servings

Ingredients

Basic Recipe

• 2 1/2 cups milk
• 1/2 cup all-purpose flour
• 2 tablespoons butter
• 1 teaspoon chicken bouillon powder (or any flavor you like)*
• Dash salt
• Dash pepper

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 (8 ounce) jar Cheez Whiz OR 8 ounces shredded Cheddar cheese, stirring until melted and heated through.

Notes

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