HOME We make Your events memorable Home  Contact Information Calendar News Menus Types of Events Catered Recipes Links Gilda's Club Continuing Education Classes Personal Chef Helpful Hints & Tips Quad Cities Today Weekend Recipes		Cream of anything Soup 2 Tbs  Butter 4 oz  finely chopped onions (About half an Onion) 2 Tbs  all-purpose flour 2 cups  Chicken Broth   Salt & Pepper, to taste 1 Melt Butter. Add onions and sauté until tender. 2 Add flour, Cook to form a white Roux.Stir until blended. Cook for 5 minutes. 3 Gradually add the broth stirring each time until the Broth and the roux has combined (no lumps!) Bring to a Boil - Soup will not reach maximum thickness until liquid reaches a boil. 4 Add vegetables and seasonings as suggested in Variations to make a variety of cream soups. 5 Turn down heat & Simmer for 5 minutes Cream of Carrot Soup. Add 1 lb cooked carrot and Puree. You could reserve some carrot whole to garnish. Cream of Asparagus Soup. Add 1/2 lb cooked, chopped (or pureed) asparagus. Cream of Broccoli Soup. Add 1 lb cooked, chopped broccoli. Cream of Cauliflower Soup. Increase onion to 1. Add 1 lb cauliflower, cut into small florets and cooked, and dash Worcestershire sauce. Stir in 4 oz cheese, shredded. Stir until melted. Sprinkle with chopped chives. Cream of Celery Soup. Increase onion to 1. Add 8 oz cooked chopped celery and 4oz. cooked diced carrots. Cream of Mushroom Soup. Increase onion to 1. Add 1/2 lb mushrooms, sliced or chopped, sautéed with the onion in butter. Cream of Potato Soup. Increase onions to 1 1/2. Add 1 lb cooked diced potatoes and 4 oz cooked chopped celery. Adjust S&P . Potatoes may be mashed or pureed if desired. Cream of Spinach Soup. Increase onion to 1. Add 1/2 lb chopped spinach, cooked. Cream of Vegetable Soup. Increase onion to 2. Add 4 oz. cooked chopped celery, 4 oz cooked diced carrots, and 1/2 lb cooked diced potatoes.