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Click here for an alphabetical listing of all recipes.Basic Cream Soup
- 2 cups fresh or frozen vegetables
- 2 ½ Tbsp butter
- 1 ½ cups milk or half and half
- 2 14 oz. Cans broth (beef or chicken)
- 3 Tbsp flour
- 2 bullion cubes (beef or chicken)
Place chopped vegetables in pan with stock. Cook until tender. Drain vegetables into another saucepan using a colander or strainer. Melt butter in original saucepan. Add flour and stir to make paste. Add milk/half and half, stirring constantly. Add this to the hot stock. Place mixture back on burner and stir in vegetables. Add grated cheese if desired.