All-Purpose Cream-Style Soup Base

Total Time
Prep 20 mins
Cook 40 mins

I make a LOT of homemade soups in the winter, we get TONS of lake-effect snow here, and get snowed in a lot. Soup always hits the spot on a cold, wintery day!

Ingredients Nutrition


  1. Saute over low heat, herbs and spices, onions, carrot and celery til very, very soft in butter.
  2. Mash well or puree in blender or food chopper/processor.
  3. Stir in flour, cook, stirring for 2-3 minutes. Do not brown.
  4. In large pot, bring chicken broth and milk to a boil.
  5. Drop flour mixture in by spoonfulls, stirring, low-boil til thickened, stirring.
  6. *At this point, you can add whatever cooked ingredients your heart desires! Any cooked meats, sea food, vegetables, rice, etc.!
  7. Stir in cream, salt and pepper to taste. Remove from heat, stir in sour cream.
Most Helpful

I was so worried about making this soup base recipe. Thought I would mess it up terribly but it was really quite easy. After adding the flour mixture I did use canned asparagus cut into small chunks to make cream of asparagus soup. We enjoyed the soup and will be making this base recipe often with other vegetables.

lauralie41 December 06, 2005

I used this recipe as a substitute for the Cream Of Mushroom soup when I made Chicken Dinner Pot Pie. It was creamy and deliciously flavored. I can see I will be using this often now that I have found such a great substitute for Cream Of anything soup! Christina

CulinaryGourmetQueen May 19, 2008

Great recipe! I used it in place of canned Cream of Mushroom Soup, and added fresh button mushrooms, to make a Chicken Lasagna I was making. Came out GREAT! Also, I used homemade chicken stock in place of the canned chicken broth. I will be using this recipe from now on in place of those salty soups.

Linda's Busy Kitchen March 26, 2008