All-Purpose Cream-Style Soup Base

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!

• Ready In: 1 hr
• Yields: 10-12 cups

Ingredients

• 3⁄4 cup unsalted butter
• 1  onion, diced
• 1  carrot, chopped fine
• 1  celery rib, chopped fine
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon thyme
• 1  tablespoon dried parsley
• 3⁄4 cup flour
• 3 (14 1/2ounce) cans chicken broth, 4 1/3 cups
• 3  cups milk
• 1  cup heavy cream
•  salt and pepper
• 1⁄3 cup sour cream

Directions

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.