Homemade Cream of Anything Soup

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.