Preparation:

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.

To this basic mixture you add any of the following optional items:

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.

Servings: 4 to 6
Source: Gloria Pitzer, The Recipe Detective
Submitted by: Recipe Group Member
Date:

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