Ingredients for Cream Of Whatever Soup
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 2 cups milk
- Onion Powder
- Salt, to taste
- Pepper, to taste
- 1 teaspoon dried thyme
- Dried Parsley
- 1 cup sliced mushrooms
- 1/4 teaspoon celery seed
- 1 chicken bouillon cube
- 1 teaspoon chicken bouillon granules
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How to Make Cream Of Whatever Soup
- Melt 2 tablespoons of butter in a small saucepan over medium heat.
- Add 2 cloves of minced garlic and sauté for 1 minute until fragrant.
- Whisk in 2 tablespoons of all-purpose flour, creating a smooth paste. Cook for 1 minute, stirring constantly.
- Gradually whisk in 2 cups of milk, adding a little at a time to prevent lumps. Stir continuously.
- Once the milk is fully incorporated, reduce heat to medium-low. Stir in 1 teaspoon of dried herbs (such as thyme, oregano, or a blend).
- Season generously with salt and pepper to taste.
- Remove from heat and let the soup simmer gently for 2 minutes, stirring occasionally to prevent sticking.
- Use immediately as a soup base for casseroles, stews, or other recipes. For cream of mushroom, add 1 cup of sliced mushrooms in step 5. For cream of celery, add 1/4 teaspoon celery seed in step 5. For cream of chicken, stir in 1 chicken bouillon cube (or 1 teaspoon of chicken bouillon granules) in step 6.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
0g
Fat
25g
Carbs
2g
