BASIC CREAMED SOUP: Melt butter/oil in saucepan. Stir in flour and seasonings. Cook over medium heat until bubbly. Add liquid slowly, stirring with whisk to get rid of lumps. Cook until thick.
Makes 1 cup or equivalent of 1 can of condensed soup.
TOMATO SOUP: Use tomato juice for the liquid. Add dashes of garlic and onion powder, basil and oregano.
MUSHROOM/CELERY/CHIVE SOUP: Saute 1/4 cup chopped mushrooms/celery/chives and 1 Tbsp minced onion in butter before adding flour.
CHEESE SOUP: Add 1/2 cup grated cheese after the liquid. Stir until melted.
CHICKEN SOUP: Use chicken broth for half or all of the liquid. Add 1/4 tsp poultry seasoning or sage.