Cream of Anything Soup
This is a delicious, versitile creamed soup recipe. Use it to make potatoe, celery, broccoli, chicken, spinach, mushroom, asparagus, or any creamed soup. My personal favorite is spinach. My children love potatoe. My husband, mushroom.
1Boil prepared vegetables, including onion, in water and bouilon in a medium sauce pan until done. Time will vary depending on the vegetable. Cubed potatoes, for example, take about 20 minutes.
2In a seperate, large sauce pan, cook butter, flour, salt and milk as for a roux. When thickened, melt in cream cheese.* (If making potatoe or broccoli soup, I substitute American Cheese.)
3Add the boiled vegatables and broth to the creamed base. Stir to combine. Enjoy!