Cream of Anything Soup

Yields 6 servings

Ingredients

• ¼ cup butter
• ¼ cup flour
• 2 cups vegetable stock or chicken stock
• Vegetable of your choice; precooked, pureed
• salt and pepper
• ½ cup cream or milk

Directions

1. In a large pot over medium heat, cook butter and flour to make a roux.
2. Add vegetable/chicken stock. Cook until thickens.
3. Add vegetable, salt, and pepper. Thin with milk or cream. Do not boil. Serve hot
   Note

   Hint Works well with broccoli, asparagus or cauliflower.

   I sometimes use 2 cans of sliced carrots which is a real time saver since you don’t have to cook the vegetable. I put the canned carrots in the blender with the juice and also use two cups of chicken stock. Yum! Yum!