1 quart homemade rich chicken stock or you may use canned
2 ribs celery, stringed and chopped fine
1 small-medium onion, finely chopped
1 cup heavy cream
In heavy large kettle, melt butter. With wooden spoon stir in onions and
celery. Sauté over medium or low heat, stirring continually until tender but
Add flour. Stir with whisk. This will be lumpy as the flour cooks very rapidly.
Slowly add some chicken stock and quickly stir with wire whisk to remove
Add remaining stock and stir very well. Bring to a boil. Reduce heat and
simmer for 15 to 45 minutes. The mixture must boil to cook the flour and thicken
At this point add vegetables, seasonings, sherry, etc.
Add heavy cream.
Heat through thoroughly.
Garnish and serve.
Cream of Asparagus Soup
1 bunch asparagus
Dash of cayenne or white pepper
1 carrot, thinly sliced
Steam asparagus until crisp-tender. Reserve a few tips for garnish. Process with
1 cup Basic Soup Mixture until smooth. Add back to hot soup. Add carrot slices.
Serve soup hot with tips for garnish.
Cream of Broccoli Soup
1 small bunch broccoli (3 to 4 one-inch
1 carrot, sliced
* Do not use cooking sherry.
Steam broccoli until crisp-tender. Reserve some small florets for garnish. If
a smooth consistency is desired, process with one cup of Basic Soup Mixture until
smooth and fine textured. If a coarse texture is desired, chop coarsely. Add broccoli
and carrots to soup base. Adjust seasonings. Add cream and 1/4 cup sherry (or to
taste). Heat through.
Serve with florets floating or a very thin wheel of lemon.
Cream of Mushroom Soup
1/2 cup (1 stick) butter or margarine
2 pounds button mushrooms (very fresh)
In a large heavy skillet, sauté sliced mushrooms in melted butter until soft
Drain off all liquid and pat dry on paper towel. Add to Basic Soup Mixture
along with 1/4 to 1/3 cup sherry. Season with nutmeg and pepper. Do not add the
mushroom juices to soup if a white creamed soup is desired. The dark liquid will
color the soup brown.
If a lighter soup is desired, use half-and-half or milk with the chicken
stock. If a richer soup is desired, decrease the amount of stock and increase the
percentage of cream during preparation. Many soups do not need rich cream to make
a satisfying soup.