Cream of Anything Soup


Post by community member:

My husband loves soup. Cream soups are some of his favorite. There is Cream of Broccoli-Cheddar Soup, Cream of Celery Soup, Cream of Spinach Soup, and many more varieties. It’s become a bit a joke for me to ask him if he’d like a bowl of “Cream of Anything Soup” in the evening when he comes in from farming. That noteworthy name happened when the ingredients varied as he’d request the soup.

People think that a good cream soup is difficult to make. Not so. Once you know how to make the base for it, you can make many variations. The soup starts with a roux. A roux is flour cooked with butter.

We’ll talk more about making roux in a minute. I want to talk to you about cookbooks. I love cookbooks. I collect them, within the limitations that I have to store them. I have recently found the cookbook, ‘Ratios’ by Michael Ruhlman. I can honestly say that if given the choice of only owning one cookbook, this would be my choice. It deals with the ratios you need to make just about anything. Therefore, you could vary the quantity and other ingredients, armed with the knowledge of the basics.

Michael Ruhlman gives ratios for roux that are pretty much standard. For four servings of cream soup you melt three tablespoons of butter in a saucepan. You then whisk in three tablespoons of flour.

I let this cook for just a minute, but not until brown.

Then you whisk 3 cups of milk in. After that, it’s pretty much up to you what goes in. I will sauté a package of mushrooms, with a small amount of minced garlic, while making the roux. I then add the mushrooms to the cream soup base and stir in a bit of cream. You then add salt and pepper to taste. You can easily substitute sautéed celery or a handful of chopped, wilted spinach for the mushrooms.

Bon Appétit!

You can also find Patrice at Everyday Ruralty.

Interested in contributing a guest post to the Farm Bell blog? Read information here for Farm Bell blog submissions.

Want to subscribe to the Farm Bell blog? Go here.


  1. judydee says:

    I really like the simplicity and versatility of this ratio idea! Thanks for posting.

  2. Cathy Jones (catray44) says:

    I think I may make this for dinner tonight, but with chicken and mushrooms… Thank you for the great post!

  3. charleycooke says:

    Does this recipe work for recipes that call for a cream soup? I do not love all of the fat and sodium in store bought ones and have been looking for a replacement for a long time!

  4. Kathi N says:

    I make cream-of-zucchini soup every year, at least a few times. It sounds weird, but is really very good.

  5. Patrice says:

    YES! It’s absolutely the only way to go to avoid processed soups. It not only helps you avoid fat and sodium, but it keeps MSG (which is in lots of canned soups) out of the diet. If you’re using a recipe that calls for a cream soup and your are really strict about fats, you can substitute olive oil for the butter when making the roux. It has no pretty, white creamy texture and it does taste like olive oil, but in a recipe for something like a casserole, it works fine and you get the added benefits of the healthy oil. Don’t try it for a cream soup that’s not in another recipe. Butter makes the soup the luscious, delicious thing that cream soups are supposed to be!
    I’m so glad you asked! I should have put that in this blog post. I do it all the time where I work and at home.
    Happy Cooking! Patrice

  6. charleycooke says:

    Thank you! I’m not too worried about the fats as much as I am the soduim and MSG, since I get horrible migraines and both of those are trigger foods for me. I am so excited to have an alternative that will work to make sour cream chicken enchiladas again! LOL

  7. Joy says:

    This is one of the GREAT SECRETS OF COOKING. If you can make a successful roux you can make–cream gravy, a cream sauce, a cheese sauce, creamed vegetables, and any kind of cream soup. Want to serve beautiful broccoli but what do you do with those unappetizing stems? Save them and make cream of broccoli soup or broccoli-cheddar soup the next day. The problem with these soups was always mincing up the veggies very fine but with a food processor–no problem. I learned to make a roux from my mother and grandmothers–after all what southern woman doesn’t learn to make a roux for gravy! But I credit Julia Child and the Art of French Cooking for clueing me in on the secrets of cream soups. Thrifty frenchwomen saved the stems of mushrooms or the stalks of broccoli, minced them and voila–a hearty cream soup for lunch with crunchy bread. YUMM and no waste.

  8. rosemary+++ says:

    Mmm How did you know that I am having garden chowder tonight. It is a soup that even my husband likes. Could it be the shredded cheddar cheese that is added at the last minute the big attraction for him. Thanks for sharing. My recipe of Garden Chowder is very similiar to the recipe that you posted

  9. Sheryl - Runningtrails says:

    Wow, Patrice! This is fabulous! Thank you! My husband loves cream soups too, but we buy them all in the can. I’m going to make this with either leeks or mushrooms, soon, and maybe chicken too. Sounds ymummy!

  10. Stick Horse Cowgirl V says:

    Hi Patrice!
    Thanks so much for sharing this recipe. My husband and I love cream soups and I’m always on the look for homemade versions of old favorites with no artificial ingredients!
    Thanks also for the plug on the book–we’ll be sharing this info on stickhorsecowgirls.blogspot soon!We love to refer our readers to other blogs and sites we find interesting!

  11. CraftyK says:

    I just found this while randomly browsing the site, and it looks like this could be made even easier/quicker when combined with the White Sauce Butter Balls Suzanne recently posted about! Thanks for the idea!

Add Your Thoughts

Search Farm Bell Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Filter by Categories
All Recipes
Appetizers & Snacks
Bean Soups
Beans, Grains & Rice
Boiling Water Bath
Bread Machine
BWB Condiments
BWB Fruits
BWB Jams, Jellies, Butters & Preserves
BWB Marmalades & Conserves
BWB Other
BWB Pickles & Pickled Stuff
BWB Salsas
BWB Sauces
BWB Tomatoes & Combos
BWB Vegetables
Coffee Cake
Cold Remedies
Cookery 101
Cookies & Bars
Cream Soups
Crock Pot
Cure & Smoke
Egg Dishes
Food Photography
Frostings & Icings
Fruit Breads
Fruit Cakes
Fruit Salads
Gift Basket Goodies
Goat Cheeses
Grill-Outdoor Cooking
Hard Cheeses
Herbs & Spices
Homemade Cheese
How To
Ice Creams
Ingredients & Mixes
Jell-O Salads
Kitchen Gadgets
Lettuce & Greens
Main Dish
Meat Salads
Meet the Cook
One Dish Meal
Other Breads
Other Breakfast
Other Condiments
Other Dairy
Other Desserts
Other Main Dish
Other Salads
Other Side Dishes
Other Soups & Stews
Other Special Diets
Pasta Salads
PC Beef
PC Chicken
PC Meats
PC Other
PC Poultry
PC Soups & Stews
PC Veggies
Pizza Crusts
Potato Salads
Pressure Canning
Pressure Cooker
Puddings & Custards
Recipe Requests
Relishes & Chutneys
Side Dishes
Soft Cheeses
Soups & Stews
Special Diets
Special Occasions
Steam Juicer
Tips & Tricks
Tortillas & Pitas
Using FBR
Vegetable Breads
Vegetable Salads
Wild Game
Yeast Breads

If you would like to help support the overhead costs of this website, you may donate. Thank you!

We Want to Meet You

Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.

Canning Tutorials

Recent Reviews and Comments

  • I tried to open my document for Cappuccino Marshmallows. I made them last year for a Xmas. Eve Party and several guests asked me for the recipe. They were fab. ...
    User AvatarBonny on Marshmallows
  • I have that exact same pasta maker! It's marvelous! I love that you can adjust the thickness by turning a couple of knobs. Enjoy!
    User Avatarfowlplayfun on My New Italian Kitchen
  • Faith, what a lovely tribute to your Dad! I decided to read your post because of the title, and the immediate recollection of my own Dad's 'favorite Thanksgiving Sandwich', which, ...
    User Avatarfieldfare on My Dad's Thanksgiving Sandwich
  • On so many levels, I consider this to be an absolutely wonderful post, and one that is so certain to influence my own Work, I know I will be mentioning ...
    User Avatarfieldfare on Quick, Easy Lunch for Company
  • I wrote the following in a note to Suzanne about this reference to the old, out-of-print book, when I was having difficulty signing up for this site, earlier today. Since ...
    User Avatarfieldfare on Cheesemaking Without Benefit of Mail Order
  • I had no idea that BBQ Rub was local. Not sure how old this thread is, but I just bought some of those pork steaks from the IGA here in ...
    User AvatarDaftHarlot on BBQ Rub
  • I have made this recipe quite a few times. I use whatever wine I have and it is good with any of it. I have even used dried mushrooms chopped ...
    User Avatarfemforrest on Dede's Golden Mushroom Soup
  • Hi from a Welsh lass living in Bulgaria. I've been canning for years but I seem to be having a problem with this one. I'm probably being extremely stupid! You ...
    User Avatarjobo123 on Canned Coleslaw?!
  • I have a question. The instructions say to bring to a boil. Do I need to add any water to the pot or just use what liquid there is from ...
    User AvatarCheryle on Condensed Tomato Soup for Canning
  • And for some reason I didn't see the responses above which give ideas. Thanks for those!!
    User AvatarCassie on Recipes Using Kefir
  • I recently started making kefir because I was told that it is good for dogs who are sick. I have my uncle's dog (uncle passed away)and he is skinny and ...
    User AvatarCassie on Recipes Using Kefir

Latest on the Forum

The Farmhouse Table

  • Anyone baking today ? by Staci Lynn
    Mixed Berry Cobbler - making do with what we have on hand, not wanting to go into town unless it's absolutely necessary. I hope everyone is doing well...
  • Anyone baking today ? by mamajhk
    While I am not planning on doing any baking today, I am staying in for the most part.  We have been for awhile.  Hubby and I are just getting over som...
  • Anyone baking today ? by Joelle
    Hello everyone. I hope everyone  is doing alright during this trying time.  We have not gone out for nearly a month now. I was I'll and diagnosed with...
  • What's on your kitchen table? by apilinariosilvia
    I have a Pizza Dough on my kitchen table right now and I am going to make a Chicago Pizza. I will be taking this recipe idea from ilFornino and also I...
  • What's for Dinner? by leandjean
    I used both the slow cooker and pressure cooker for dinner tonight.  I put pork country ribs in the slow cooker with an asian sauce.  Cooked rice in t...

The Canning Pot

  • Using Frozen Peaches by Junebug
    Hope somebody can give me some info.  I have several bags of frozen sugared peaches and am wondering if I can use them like can peaches.  Would I thaw...
  • What are you canning today? by Miss Judy
    Made some strawberry/cranberry jam last week from Florida strawberries and frozen cranberries. I am planning on making some apple pie jam today if my...
  • What are you canning today? by TonnyFillet
    brookdale said Just finished canning 4 jars of apple jelly made with organic apple juice from the store. Jam  and apple butter are the only things I h...
  • What are you canning today? by brookdale
    Just finished canning 4 jars of apple jelly made with organic apple juice from the store. Jam  and apple butter are the only things I have canned. Sti...
  • What are you canning today? by TerryMcC
    Tried something new, just got done canning 6 qts. of French onion soup.  Now on a cold winter day all I have to do is open a jar, heat it up top with...

Thanks for being part of our community!