Cream of Anything Soup

Basic Recipe
2 1/2 cups milk 
1/2 cup flour 
2 tablespoons butter or margarine
Dash salt 
Dash pepper

Put all 5 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. To this basic mixture you add any of the following optional items:

Makes 4 to 6 servings

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 recipe, 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 recipe, 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 recipe, 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 recipe, add 1 small jar (8 ounces) Cheez Whiz, stirring until melted and heated through.

------------------------------------------
Milwaukee Grill Cream of Mushroom Soup

1 cup (2 sticks) butter
1 cup flour
4 slices of bacon, chopped
1 large yellow onion, chopped
1/4 cup of good quality Chardonnay
8 ounces sliced fresh mushrooms (more if desired)
1/2 cup whipping cream
1/2 cup sour cream
8 cups water
2 tablespoons mushroom base 

Prepare roux first: Melt butter in medium saucepan. Slowly add flour, whisking to combine. Simmer over low heat about 10 to 12 minutes to cook off starch. Remove from heat and set aside.

To hot stock pot, add bacon and cook until browned. Add onions and wine. Saute 10 minutes. Add mushrooms and saute 10 minutes. Add cream, sour cream, water and base. Bring to boil. Reduce heat and simmer 30 minutes.

Add roux in batches, whisking each in and cooking to thicken. Soup should heavily coat back of spoon. Makes 6 to 8 servings.
----------------------------------
Cream of Jalapeno Soup
3 tablespoons butter 
3 tablespoons all-purpose flour 
3 cups chicken stock 
2 cups whipping cream 
2 tablespoons butter 
1 large onion, minced 
1 large carrot, peeled and diced very fine 
1 large bell pepper, seeded and chopped very fine 
3 jalapeno peppers, seeded and diced very fine 
1 cup Swiss cheese, grated 
1 cup grated Cheddar cheese 
1 dash salt
Melt 3 tablespoons butter in heavy large saucepan over low heat. Add flour and stir 3 minutes. Mix in stock and cream. Increase heat and bring to boil, stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.
Meanwhile, melt 2 tablespoons butter in heavy small skillet over low heat. Add onion, carrot and green pepper. Cook until soft, stirring occasionally about 8 minutes. Mix in jalapenos. Add both cheeses to cream mixture and stir until melted. Mix in vegetables. Season with salt and serve.
Serves 8.
---------------------------
--Cream Soup Recipes


Ingredients:
***Base***
4 tablespoons butter
4 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
Dash of cayenne pepper
1 1/2 cup milk
2 cups chicken broth or stock
1/2 teaspoon Mrs. Dash (seasoned salt)
1 teaspoon onion powder or a small chopped onion
***Cream of Asparagus***
2 cups asparagus
1 tablespoon lemon juice
Dash of ground nutmeg or mace
***Cream of Green Bean***
1 1/2 cup green beans
1/2 teaspoon crushed savory
***Cream of Broccoli***
2 cups broccoli
1/2 teaspoon thyme
Dash of garlic powder
1 bay leaf
***Cream of Carrot***
1 cup carrots
1 tablespoon parsley
1/2 teaspoon basil
***Cream of Cauliflower***
2 cups cauliflower
1/2 teaspoon curry powder
***Cream of Zucchini***
1 1/2 cup zucchini
Dash of nutmeg
***Cream of Mushroom***
1 1/2 cup mushrooms
Dash of nutmeg
Turn this recipe into a puzzle! [click] 
Directions:
In a soup pot, melt and brown the butter and flour. Add salt, pepper and cayenne pepper. Add milk, chicken broth or stock, seasoned salt and onion powder or onion. 
Choose one of the groups of vegetables (puried or chopped) and the corresponding seasonings and add it to the soup.
-----------------------------