1. Melt butter in large frying pan over medium high heat. Add in onions, garlic (and any other veggie or meat you desire at the time). Cook 5 minutes until onions are cooked and translucent.

2. Blend in ¼ cup flour and stir until bubbly.

3. Add in the chicken broth and heat until slightly thickened while stirring frequently.

4. In a separate bowl or large measuring cup, whisk the cream, remaining 2 tablespoons flour and seasonings together.

5. Slowly pour cream mixture into the soup, stirring constantly. Heat to a boil and until it thickens.

Variations:
Cream of chicken: add ¼ cup shredded chicken
Cream of mushroom: add 1 cup chopped mushrooms
Cream of celery: add ¼ cup diced celery and ½ teaspoon celery salt and omit salt
Cream of onion: add an additional ¼ cup chopped onion to equal ½ cups
Cream of broccoli: add ½ cup finely chopped broccoli
Broccoli cheese: add ½ cup finely chopped broccoli and add ½ cup sharp cheddar cheese when adding cream
Cheese soup: add ½ cup sharp cheddar cheese when adding cream

Note: If you know you are making the soup for a certain recipe, change up the thyme for parsley, oregano, basil, sage or your favorite herbs.

Tip: To equal a can of soup, store in 1 ½-cup storage containers. Refrigerate or freeze for future use.