Cream of Soup

No fuss just the recipe. I think food tells its own story. Just ignore my ancient stained stove.

Basic Cream of Soup


  • 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


  • 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. 


  • 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. Proceed with step 1, and follow recipe as directed.
  • 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.
  • Cream of chicken: brown and dice your chicken in the pan and set aside. Then proceed with step 1.