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1. Melt butter in large frying pan over medium high heat. Add in onions, garlic (and any other veggie or meat you desire at the time). Cook 5 minutes until onions are cooked and translucent.
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2. Blend in 1/4 cup flour and stir until bubbly.
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3. Add in the chicken broth and heat until slightly thickened while stirring frequently.
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4. In a separate bowl or large measuring cup, whisk the cream, remaining 2 tablespoons flour and seasonings together.
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5. Slowly pour cream mixture into the soup, stirring constantly. Heat to a boil and until it thickens.
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Variations:
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Cream of chicken: add 1/4 cup shredded chicken
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Cream of mushroom: add 1 cup chopped mushrooms
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Cream of celery: add 1/4 cup diced celery and 1/2 teaspoon celery salt and omit salt
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Cream of onion: add an additional 1/4 cup chopped onion to equal 1/2 cups
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Cream of broccoli: add 1/2 cup finely chopped broccoli
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Broccoli cheese: add 1/2 cup finely chopped broccoli and add 1/2 cup sharp cheddar cheese when adding cream
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Cheese soup: add 1/2 cup sharp cheddar cheese when adding cream
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Note: If you know you are making the soup for a certain recipe, change up the thyme for parsley, oregano, basil, sage or your favorite herbs.
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Tip: To equal a can of soup, store in 1 1/2-cup storage containers. Refrigerate or freeze for future use.
