Homemade Cream Of Anything Soup

• 4 Tablespoons Unsalted Butter
• 1/4 cups Onions, Chopped
• 4 cloves Garlic, Minced
• 1/4 cups Flour, Unbromated And Unbleached, Plus 2 Tablespoons, Divided
• 4 cups Low Sodium Chicken Broth
• 2 cups Cream Or Half-and-Half
• 1 teaspoon Celtic Sea Salt
• 1/2 teaspoons Fresh Cracked Pepper
• 1/2 teaspoons Thyme (or Any Seasoning You Desire)
• 1/4 teaspoons Nutmeg

1. 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. 2. Blend in 1/4 cup flour and stir until bubbly.
3. 3. Add in the chicken broth and heat until slightly thickened while stirring frequently.
4. 4. In a separate bowl or large measuring cup, whisk the cream, remaining 2 tablespoons flour and seasonings together.
5. 5. Slowly pour cream mixture into the soup, stirring constantly. Heat to a boil and until it thickens.
6. Variations:
7. Cream of chicken: add 1/4 cup shredded chicken
8. Cream of mushroom: add 1 cup chopped mushrooms
9. Cream of celery: add 1/4 cup diced celery and 1/2 teaspoon celery salt and omit salt
10. Cream of onion: add an additional 1/4 cup chopped onion to equal 1/2 cups
11. Cream of broccoli: add 1/2 cup finely chopped broccoli
12. Broccoli cheese: add 1/2 cup finely chopped broccoli and add 1/2 cup sharp cheddar cheese when adding cream
13. Cheese soup: add 1/2 cup sharp cheddar cheese when adding cream
14. 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.
15. Tip: To equal a can of soup, store in 1 1/2-cup storage containers. Refrigerate or freeze for future use.

butter, ubc, garlic, ubc, chicken broth, cream, salt, fresh cracked pepper, thyme, ubc

Taken from tastykitchen.com/recipes/soups/homemade-cream-of-anything-soup/ (may not work)