Cream Soups Recipes

Cream of Anything Soup Base

• 2 1/2 c. milk
• 1/2 c. flour
• 2 T. butter or margarine
• Dash of salt and pepper

Melt the butter in a saucepan. Add the flour to make a paste. Slowly add the milk to keep it from lumping. Cook over low heat until thickened. Add salt and pepper to taste. Add more milk depending on the thickness of soup you desire.

To this cream base you can add steamed broccoli, chopped cauliflower, with American cheese; chunks of baked potato (peel and all) with American cheese, bacon pieces, and chives; or pureed, stewed tomatoes for a bisque, or cooked asparagus cut in pieces (if canned asparagus is used, add some of the liquid as well), topped with grated cheese and bacon pieces. Also mushrooms can be added.

My Note: My daughter adds raw chopped vegetables and lets it simmer until done, I have never tried this, I prefer adding partially cooked veggies. She calls this recipe "Cream of Anything" soup.

Cream of Asparagus Soup

Wash asparagus and cut into 1-inch pieces.
In a medium saucepan, combine:
• 1 lb. asparagus
• 1/2 chopped onion
• 1/2 cup chicken broth (or 1 tsp chicken bouillon and 1/2 c. water)
Cover and bring to a boil over High heat.
Reduce heat and simmer uncovered until asparagus is tender, about 12 minutes.
(Remove a few cooked tips if you like some pieces in your soup.)
Pour rest into a blender to puree it all. Set aside.

In the same saucepan, melt 2 Tblsp. butter over med-low heat.
Stir in:
• 2 Tblsp. flour
• 1 tsp. salt
• pinch of pepper
Cook stirring constantly for 2 minutes.
Whisk in:
• 1 1/4 cup chicken broth and increase heat to medium

Cook stirring constantly until mixture boils. Stir in puree and 1 cup milk. Put 1/2 cup sour cream in a bowl and mix in some soup. Pour slowly back into the pot while stirring. Add your tips. Heat, but do not boil.
Recipe from my recipe box

Cream of Broccoli Soup

• 1 lb. broccoli (fresh or frozen)
• 8 oz. butter
• 1 cup flour
• 1 quart chicken stock
• 1 quart half and half
• 1 tsp. salt
• 1/4 tsp. white pepper

Clean broccoli and cut into 1/2-inch pieces. Steam in 1/2 cup water. Do not drain. Melt butter in pan over medium heat. Add flour to make a roux. Cook 2-4 minutes, add chicken stock, stirring with wire whip and bring to a boil. Turn heat to low. Add broccoli, half and half, salt and pepper. Heat, but do not boil.

Creamed Cauliflower Soup

• 2 tablespoons butter
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 2 cups water
• 1 cup chopped cauliflower
• 1 pkg. chicken noodle soup mix
• 2 cups milk
• 1/2 tsp. caraway seeds

Melt butter in large saucepan. Add onion and celery. Cook 5 minutes. Stir in water, cauliflower, and soup mix. Cook 10-15 minutes. Beat until smooth and creamy. Add milk. Cook until heated. Stir in caraway seeds. Serves 6.

Cream of Mushroom Soup

• 2 cups fresh mushrooms
• 3 cups boiling water
• 1/2 small chopped onion
• 4 tablespoons butter
• 5 tablespoons flour
• 3 cups milk
• 1 1/4 teaspoon salt
• dash of pepper

Wash mushrooms, slice, and place in a medium pot with boiling water and onion, Simmer until tender. Strain and measure 1 cup water.
Melt butter in a saucepan, add the flour and whisk until smooth.
Add the 1 cup liquid, and 3 cups milk a little at a time while stirring constantly. Cook until smooth and creamy, then add the mushrooms, salt and pepper. Heat and serve. Serves 6.
Recipe from my recipe box

Cream of Potato Soup

• 4 c. potatoes
• 2 c. celery
• 1 c. onion
• 2 c. water
• 3 Tblsp butter
• 2 c. half and half
• 1 tsp parsley

Cut up potatoes, celery and onion. Boil in 2 cups water until tender. Put some through a blender. Add butter, half and half, and parsley. Heat and serve.
Recipe from a SD Special Olympics Cookbook pg 15

Cream of Tomato Soup

• 3 1/2 cups cooked or canned tomatoes
• 1/4 cup chopped onion
• 2 tablespoons butter or margarine
• 3 tablespoons flour
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 3 cups milk

Place tomatoes and onions in a saucepan and cook 10 min. Press through a sieve. Melt butter or margarine in a saucepan over low heat. Add flour, salt, and sugar and stir until smooth. Add the sieved tomatoes slowly, and cook over low heat, stirring constantly until thickened. Scald milk in top of a double boiler, and add tomato mixture slowly, stirring constantly. Place over boiling water in bottom of a double boiler, heat for 1 minute, and serve immediately.
Recipe from a 1961 Teaching Teens to Cook cookbook

Cream of Zucchini Soup

• 2 cups boiling water
• 3 tsp. instant chicken bouillon
• 2 cups sliced zucchini
• 1 cup milk
• salt and pepper to taste
• 1 Tblsp. minced parsley
• 4 tsp. sour cream

Dissolve bouillon in boiling water, add zucchini and cook until tender. Whirl in a blender until smooth. Return to heat; add milk and season to taste. Heat but do not boil. Serve hot with parsley and sour cream. Serves 4.
Recipe from my recipe box