Cream of Cauliflower Soup: To basic mixture 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: Do just as cauliflower soup, but substitute 1 cup cooked, drained, diced celery instead of cauliflower. Add a pinch celery seed and a pinch dry, canned parsley flakes.
Cream of Broccoli Soup: Add 1 (10 ounce) box frozen, chopped broccoli cooked per box directions and drained. Continue as in cauliflower soup.
Cream of Cabbage 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 Potato 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.
Clam Chowder: Prepare the potato soup and add 1 (10 ounce) can undrained minced clams and 2 thin slices of boiled ham snipped into 1/4-inch bits.
Cream of Corn Soup: To warm basic, add 1 (14 ounce) can cream style corn, dash nutmeg and 1 teaspoon dry minced onion. Heat through.
Cream of Mushroom Soup: To warm basic, add 1 (8 ounce) can drained, sliced mushrooms, dash onion salt and black pepper to taste. Heat through.
Cream of Tomato Soup: To warm basic, add 1 (15 ounce) can diced, undrained tomatoes and return to blender briefly just to smooth it out. Heat through.
Cream of Onion Soup: To warm basic soup, add 1 envelope dry onion soup mix and heat thoroughly.
Creamy Cheddar Soup: To prepared basic, add 1 small jar (8 ounces) Cheez Whiz, stirring until melted and heated through.
Makes 4 to 6 servings
Source: Gloria Pitzer