Cream Of … Soup
Alyson Stringer (originally from Patti Jacobelli Steakley)
Ever wonder what all those ingredients are in the “cream of” soups we buy? I guarantee they’re not this simple and perfect. This is great to experiment with, be it mushrooms, celery, potatoes, broccoli, asparagus, cauliflower — I pulverize it and the onion to get a creamier result. (Nov 2010)
6 Tbsp butter or margarine
1 Tbsp onion, finely chopped
1 pkg or 2 cups [main ingredient]
5 Tbsp flour
3/4 tsp salt
Dash black pepper
Dash ground nutmeg*
2 cups milk
1 cup chicken broth
Place butter in sauce pan over medium heat. Add onion. Add *main ingredient — celery, broccoli, mushroom, etc. Once the onion is clear, stir in the flour and spices to make a roux.
Stir in the milk and the chicken broth. Bring to a boil over medium heat.
Reduce heat and simmer for 15-30 minutes. Top with whatever works!