BASE:

1/2 c. finely chopped onion
1/2 c. finely chopped celery
1/2 c. butter
6 tbsp. flour
1/2 tsp. salt
1/2 tsp. pepper
3 c. chicken broth
3 c. milk

In medium saucepan, saute onion and celery in butter until tender. Stir in flour, salt and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in chicken broth and milk. Cook until slightly thickened, stirring constantly. DO NOT BOIL. Soup variations below:

POTATO:

Add to base:

4 c. diced, cooked potatoes
4 tsp. Worcestershire sauce
1/2 tsp. dry mustard

Simmer 20 minutes.

BROCCOLI:

Cook 4 cups frozen or fresh broccoli. Drain. Add to cream soup recipe. You may add whole flowerettes, or run 1/2 through the blender. Season with 4 teaspoons lemon juice and 1/2 teaspoon garlic powder. Garnish with a dash of nutmeg.

CAULIFLOWER:

Cook 4 cups frozen or fresh cauliflower. Drain. Add to cream soup recipe. Season with 1 teaspoon dill weed.