Recipe for cream soup?

Do you know of a recipe for ';cream of'; soups. And if so how does the taste differ from store bought soups.Recipe for cream soup?
CREAM OF CHICKEN BROCCOLI SOUP





4 c. broccoli (chopped)


1 lg. onion, chopped


3 lg. carrots, grated


1 c. diced celery


1 stick butter


2 (10 oz.) cans cream of chicken soup


4 soup cans water with 40 oz.


1 (12 oz.) can evaporated milk


Pepper to taste





In an skillet saute the vegetables in the butter until semi done. Stir and do not allow the vegetables to brown. When vegetables are semi down add 2 (10 ounce) cans of cream of chicken soup, 40 ounces of water. Allow soup and vegetables to simmer until smooth and bubbly (10 to 15 minutes).


Turn heat off and add 1 (12 ounce) can of evaporated milk, stir into soup mix. Do not allow soup to boil or cook after adding milk. Add pepper to taste. Serve immediately.





Cream of Mushroom Soup





1-1/2 ounces dried porcini mushrooms, or other dried mushrooms


7 cups chicken broth, homemade or low-sodium canned


6 tablespoons unsalted butter


5 cloves garlic, minced


10 ounces button mushrooms, chopped


2 leeks (white part only), thinly sliced


2 medium shallots, thinly sliced


7 tablespoons all-purpose flour


3 parsley sprigs


3 sprigs fresh thyme


1 bay leaf


1/2 cup heavy cream


1 teaspoon Madeira


1 teaspoon kosher salt


Freshly ground black pepper





Place the dried mushrooms in a large bowl. Bring the broth to a boil and pour over the dried mushrooms. Set aside to rehydrate for about 20 minutes.


Using a slotted spoon, remove the mushrooms and reserve the broth. Roughly chop the mushrooms.


Heat the butter in a large pot over medium-high heat. Add the button and rehydrated mushrooms and cook, stirring occasionally, until soft and somewhat dry, about 6 minutes. Add the leek and shallot and cook, covered, stirring occasionally, until translucent, about 4 minutes. Stir in the flour and cook, stirring, for 2 minutes more.


Pour in the reserved mushroom broth, taking care not to add any grit or dirt that may have fallen to the bottom of the boil, and bring to a boil while whisking constantly. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 10 minutes. Remove from the heat and allow to cool.


Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the mushroom puree. Return the puree to the pot and reheat over medium heat.


Whisk the heavy cream, Madeira, and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.





Cream of Potato Soup





1 med. onion - chopped


2 Tbls. butter OR margarine


4 med. potatoes - peeled, diced


1 cup chicken broth


1/4 cup chopped fresh parsley OR 2 Tbls. dried parsley


1/4 tsp. ground thyme


1/4 tsp. celery seed (see Notes, below)


salt and pepper - to taste


1 1/2 cups milk mixed with 2 Tbls. all-purpose flour











-In a 2-quart saucepan over medium-high heat, cook onions in butter until soft.


-Add potatoes, chicken broth, parsley, thyme, celery seed, salt, and pepper to saucepan; simmer for 15 minutes over medium-low heat, stirring occasionally.


-Stir milk/flour mixture into the saucepan.


-Puree half of soup in a blender; return puree to the saucepan.


-Simmer soup, stirring often, until thickened.





Notes: No celery seed? Use celery salt and omit or reduce added salt.





I hope these were helpful,Take Care!!! :)Recipe for cream soup?
Basic Recipe 21/2cups milk, 1/2cup flour, 2tsp butter or margarine, dash of pepper and salt put all ingredients into a blender until smooth pour into sauce pan stir constantly on med-hi heat until it starts to thicken (can scortch easly) take off at first bubble or boil. Then you can add whatever you want like cauliflower, mushrooms celery, broccoli, cabbage or potato just make sure whatever you use is cooked first its really good
You can make cream of almost any kind of veggies by using cream or half and half. Puree in a blender, your soup should taste better than store brand.
i don't have any recipe for this. store bought soups mostly contain msg that's not good for us and home cooked ones are more tastier and no msg
Cream Soup Base


This is a creamy soup base that will make many types of cream soup. Use your imagination and create a new soup





INGREDIENTS


1/2 cup butter


6 tablespoons all-purpose flour


2 cups milk


2 cubes chicken bouillon


ground black pepper to taste








DIRECTIONS


Melt butter in a saucepan. Add flour and make a paste. Add milk and bouillon cubes. Cook over low heat until thickened. Add pepper to taste. Add more milk when adding the other soup ingredients, depending on the thickness you desire.


To this base you may add steamed broccoli and American cheese; or chunks of baked potato (peel and all) with American cheese, bacon pieces, and chives; or pureed, stewed tomatoes for a bisque; or leeks that have been cleaned well, steamed, and chopped; or cooked asparagus cut in pieces (if canned asparagus is used, add some of the liquid as well), topped with grated cheese and bacon pieces.





I made this for a group event and it was loved by all. I added the baked potatoes and bacon. I found I needed a lot more milk for a less thick soup. I used 1% milk and everyone still thought it was made with cream.
I went to http://www.cooks.com/rec/search?q=cream+鈥?/a>


and found 1660 different recipes. so I am sure that you can find a cream soup that is right for you, enjoy
I love having cream of potato soup with penne rigate noodles. I usually cook the noodles and drain the water out I leave just enough in there to line the bottom of the pot.. Then I add a can of cream of potato soup.. and to make it extra creamy i add a slice or two of white american cheese or a half a cup of parmasean either fresh or the craft that comes in the shaker bottle.. Try it.. Youll love it I promise..


If you dont like cream of potato try any other cream of soup and do the same thing..
You can make any soup creamy....Just add cream or 1/2 and 1/2 slowly and make sure its warm so you dont curdle the milk.