Cream of Soup

I’ve been making cream-of soups from scratch for as long as I can remember since my mother taught me. They’re incredibly simple to make, use just a handful of basic ingredients, and come together in minutes. Whether it’s cream of mushroom, chicken, or celery, the homemade version always has better flavor and none of the odd aftertaste or preservatives you find in store-bought. It’s one of those kitchen habits that’s stuck with me—not because it’s fancy, but because it works, and it’s just plain better.

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Cream of --- Soup

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Ingredients Method

Ingredients

3 tbs fat butter, lard, tallow, bacon grease
1/4 - 1/2 cup finely chopped celery, mushrooms, or chicken
chopped onion, garlic optional
4 tbs flour
1/2 cup chicken broth and water
1/2 cup milk or cream
1/4 - 1/2 tsp salt
1/4 tsp black pepper

Method

Saute your veggies, mushrooms, or chicken in the fat to help them release their flavor.
Then add the flour and stir it into the sauteed veggies and fat until a smooth paste is formed.
Add chicken broth or water, milk or cream, salt, and pepper.
Simmer until desired thickness is reached and use anywhere you would use a can of cream of --- soup.
Keep in the refrigerator for up to two weeks or freeze up to six months.