This is a basic recipe for a cream soup.
* 1 cup onion — chopped
* 1 cup celery — chopped
* 1 1/2 sticks butter
* 1 1/2 cups flour
* 1 gal chicken stock
* 1 lbs of “whatever” — can be mushrooms, diced chicken or turkey, asparagus, onion or leek, green beans, broccoli, winter squash, tomato pulp, cauliflower, artichoke hearts, shrimp, carrots, lobster, roasted garlic puree, or whatever…
* 1 pt heavy cream
Sauté onion and celery in butter in stockpot until slightly translucent; don’t let them brown.
Add flour, stir in well and cook about 5 minutes. Whisk in stock and simmer for 30 minutes, stirring occasionally.
Add solids – “whatever” – return to boil, reduce heat to simmer 20-30 minutes.
Add cream, correct/add seasonings. Use wand blender to smooth out the soup, leaving some chunks of whatever. Serve with a little grated cheese and some sprinkles of bacon.