Cream Soup Base

I used this recipe to make a cream of broccoli soup a few weeks ago. This recipe is just a stepping stone to any type cream base soup you might want to make. Whatever is on sale that week at your grocery store in the vegetable section would work nicely. Cauliflower, asparagus, Butternut Squash, Acorn Squash, Mushroom, Tomato. All these soups can really be started the same with just some personal adjustments or your own idea's added in. Why not try making one of your favorite vegetables into a cream soup for dinner tonight. Add your own touches and make it your recipe. Then let me know how you improved on this basic recipe. I would love to post it on this site.

3 Tablespoons Butter
3 Tablespoons Flour
1/4 cup chopped onion
1 1/2 teaspoons salt or 2 boullion cubes
pinch of pepper
3 cups milk
2 cups vegetable pulp
or pulp and cooking liquid
1/2 cup heavy cream ( optional)

Saute onion in butter about 5 minutes until translucent. Stir in the flour and seasonings. Remove from the heat and slowly add milk and/or cream. Stir until well blended and return to low heat. Heat and cook until smooth stirring constantly. Add the vegetable pulp and liquid combination.

2 lbs of asparagus or 2 16 oz cans
2 small heads of cauliflower
1 large can cream corn
1 large can pea's
1 lb fresh spinach
1/4 lb mushrooms