CREAM of ANYTHING SOUP

Cream of Anything Soup

Having the milk and broth properly heated makes this incredibly fast.  Cook the vegetables and/or meats for your soup until crisp tender in the broth.

***For the Soup Base***
4 Tbsp. butter
4 Tbsp flour
1 tsp. salt
1/8 tsp pepper
Dash of cayenne pepper
1 1/2 cups milk-have it hot
2 cups chicken broth or stock-have it boiling
1/2 tsp. seasoned salt
1 tsp. onion powder or 1 small. Onion


Cream of Asparagus:
2 cups asparagus
1 Tablespoon lemon juice
Dash of nutmeg

Cream of Green Bean
1 1/2 cup green beans
1/2 tsp. crushed savory

Cream of Broccoli or Spinach
2 cups broccoli or barely cooked spinach or 1/2 tsp. thyme
Dash of garlic powder
1 bay leaf
Add a whiff of nutmeg with the spinach

Cream of Carrot
1 cup carrots
1 Tbsp. parsley
1/2 tsp. basil

Cream of Cauliflower
2 cups Cauliflower
1/2 tsp.  curry powder

Cream of Zucchini
1 1/2 cups zucchini
Dash of nutmeg

Cream of Mushroom
1 1/2 cups mushrooms
Dash of nutmeg

In a soup pot, melt the butter and whisk in the flour.  Cook for five minutes to remove the raw flour taste.  Add salt,pepper and cayenne pepper.  Add hot milk, boiling chicken broth or stock, seasoned salt and onion powder or onion.

Choose one of the vegetables (puréed or chopped) and the corresponding seasoning and add it to the soup.