Prepare 3 cups medium white sauce:
¼ cup plus 2 Tbsp. butter or margarine
¼ cup plus 2 Tbsp. flour
1 Tbsp. chicken bullion granules
½ tsp. salt
1/4 tsp. pepper
3 cups milk
Cream Soup Base (cook in largest saucepan):
1. Melt butter or margarine in large saucepan over low heat.
2. Blend in flour, bullion, salt and pepper.
3. Cook over low heat, stirring until mixture is smooth and bubbly.
4. Remove from heat. Stir in milk.
5. Return to heat and heat to boiling, stirring constantly. Boil and stir 1 minute.
6. Let sit on warm heat in pan until vegetables are ready to add.
Vegetables (cook in medium saucepan):
7. Place cut vegetables in a medium sauce pan, add enough water to barely cover the vegetables. If the vegetables float (zucchini), mark the side of the pan before adding water so that you can see the correct amount of water to add.
8. Bring the vegetables to a boil on high heat. Cover the saucepan with a lid and reduce the heat to simmer. Cook the vegetables in the saucepan until soft, about 10 to 15 minutes. Be careful all the water does not boil out.
9. Prior to mixing vegetables and white sauce, puree part of the vegetables in a blender. Use a large spoon to place the vegetables in the blender and then pour some of the vegetable cooking water over them and puree.
Combining the Cream Soup Base and Vegetables:
10. Mix the remaining vegetables, the vegetable puree, and the cream soup base together. Add enough of the vegetable water to make the soup the desired consistency. Serve in your medium-sized ceramic mixing bowl.
NOTE: The following recipes call for additional ingredients. When dry herbs/spices are needed, add with bullion, salt and pepper in white sauce preparation.
***Cream of Potato***
4 diced potatoes, washed and peeled
2 stalk diced celery, washed
¼ cup onion, chopped fine
***Cream of Asparagus***
4 cups asparagus
2 tablespoon lemon juice
Dash of ground nutmeg or mace
***Cream of Green Bean***
3 cups green beans
1 teaspoon crushed savory
***Cream of Broccoli***
4 cups broccoli
1/2 teaspoon dry leaf thyme
1/8 tsp. garlic powder
2 bay leaf (added to white sauce and removed before serving)
***Cream of Carrot***
2 cup carrots (about 6 large)
1 tablespoon dry parsley (add with salt, pepper and bullion)
½ teaspoon dry basil (add with salt, pepper and bullion)
***Cream of Cauliflower***
4 cups cauliflower (about 1 head)
1 teaspoon curry powder (add with salt, pepper and bullion)
¼ cup onion, chopped fine (cooked with cauliflower)
2 green onions for garnish
***Cream of Zucchini***
3 cups zucchini (about 4 medium)
1/8 tsp. nutmeg (add with salt, pepper and bullion)
***Cream of Mushroom***
3 cups mushrooms
1/8 tsp. nutmeg
