Homemade Cream of Anything Soup

Back To Basics.  Sometimes that is the best thing for us.  Simple and whole ingredients.  Forget about the cans lined with BPA, high sodium and nasty preservatives.  Get control back of your kitchen, body and what goes into both of them.  This recipe for Homemade Cream of Anything Soup takes a few minutes and freezes so well.  I encourage you to try this tasty, basic, homemade ingredient.  Taste much better than pouring glop out of a can any day and knocks 'Mmm Mmm Good' out of the park. 

After you make this, bring on the Midwest Haute Dish! Hmmm I wonder what the next post will include????  Hint-o!

Homemade Cream of Anything Soup
Print recipe here
¼ C onions, chopped
4 cloves garlic, minced
4 TB unsalted butter
¼ C flour, unbromated and unbleached
4 C chicken broth
2 C cream or half & half
2 TB flour, unbromated and unbleached
1 tsp celtic sea salt
½ tsp fresh cracked pepper
½ tsp thyme (or any seasoning you desire)
¼ tsp nutmeg

1. Melt butter in large frying pan over medium high heat. Add in onions, garlic (and any other veggie or meat you desire at the time). Cook 5 minutes until onions are coked and translucent.

2. Blend in the ¼ cup flour and stir until bubbly.

3. Add in the chicken broth and heat until slightly thickened while stirring frequently.

4. In a separate bowl or large measuring cup, whisk the cream, 2 tablespoons flour and seasonings together.

5. Slowly pour cream mixture into soup stirring constantly. Heat to a boil and thickens. (Will lightly coat the back of a spoon.)

Variations:
Cream of Chicken: add ¼ C shredded chicken.
Cream of Mushroom: add 1 C chopped mushrooms.
Cream of Celery: add ¼ C diced celery and ½ tsp celery salt and omit salt.
Cream of Onion: add another ¼ C chopped onion to equal ½ C.
Cream of Broccoli: add ½ C finely chopped broccoli.
Broccoli Cheese: add ½ C finely chopped broccoli and add ½ C sharp cheddar cheese when adding cream.
Cheese Soup: add ½ C sharp cheddar cheese when adding cream.

Note: If you know you are making the soup for a certain recipe, change up the thyme for parsley, oregano, basil, sage or your favorite herbs.
Tip: To equal a can of soup, store in 1 ½ C storage containers. Refrigerate or freeze for future use.

Today's recipes where brought to you by, inspired or adapted from:   Saved by the Egg Timer: Original