Creamed Soup of all Trades

Creamed Soup Of All Trades Recipe

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Georgane Vann


When I was a little girl in Okinawa (Daddy was stationed there) We went out to eat a lot. One of the places we went served creamed soup before the meal. It was basically the same soup just different vegetables each time. Sometimes it was asparagus, celery, onion, or what ever. But it was delicious. I finally figured it out when I grew up. So here it is.


★★★★★ 1 vote

30 Min


  • 2-3 Tbsp
    butter and oil
  • 2 Tbsp
  • 2 c
    chicken broth
  • 1/2
    chopped onion
  • 1
    rib celery
  • 1 c
    milk, half and half, or cream
  • ·
    salt and pepper to taste
  • 1
    cube chicken bullion

How to Make Creamed Soup of all Trades


  1. measurements are a starting place..if you like your soup thicker, add more flour. Make doubles.

    saute celery and onions in butter or oil until translucent. Add in 2 cups chicken broth and cook until the vegetables are done. Now you can either strain out the veg, if you want or you can buzz it up later with an immersion blender.
    In another pan add more butter and the flour, cook about 2 minutes and add to the broth. Add bullion cube (Or Better than Bullion) and simmer for 5 to 10 minutes. Add dairy and bring up to a simmer. Now is the time to buzz if that's what you are doing. Salt and pepper.
  2. Now comes the optional parts.
    for cream of celery. Add one more rib of celery in with the vegetables and do not strain or buzz.

    For Asparagus, add some of the liquid from the can of asparagus in with the chicken broth. Save some chopped asparagus for the bowl when serving.

    Chicken add pieces of chicken and thyme. Or what ever herbs or seasonings you like.
  3. Your imagination can take you any place you want to go. But the basic soup with the chicken broth and the addition of the bouillon, is the perfect base for any type of creamed soup you can think of.

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