I love quick, easily assembled recipes that utilize the old favorites Campbell's Cream of Anything soup. One day I found this recipe from Nicole McLaughlin at MyRecipes.com and can't live without it.
Minus the Vegetables
What you need
3 tablespoons unsalted butter
2 tablespoons minced yellow onion
2 teaspoons minced garlic
1/4 cup all-purpose flour 3/4 cup chicken broth
3/4 cup whole milk
1 teaspoon kosher salt
1/4 teaspoon black pepper
Vegetable Type (see below in instructions)
Instructions
Roux
- Melt butter in a medium saucepan over medium. Add onion and garlic; cook, stirring constantly, until softened, about 2 minutes.
- Whisk in flour, whisking constantly 1 minute.
- Whisk in broth and milk; bring to a boil over medium-high. Reduce heat to medium-low, and simmer 5 minutes.
- Stir in salt and pepper.
Use immediately, or cool completely and store in sealed containers or jars in refrigerator up to a week.
Style
Cream of Celery:
- Add 2 tablespoons finely chopped celery to onion and garlic.
- Stir in 1 tablespoon finely chopped celery leaves along with salt and pepper.
Cream of Mushroom:
- Sauté 1/2 cup finely chopped mushrooms in 1 tablespoon olive oil over medium-high.
- Proceed with step 1, and follow recipe as directed.