In a saucepot over medium heat, melt the butter. Stir in the flour and cook until the mixture bubbles.
¼ cup butter, ¼ cup unbleached, all-purpose flour
Whisk in the chicken stock and the milk until smooth. Add the celery and cook, stirring constantly until the mixture thickens to a sauce consistency, about 10 to 15 minutes.
1 ½ cup vegetable broth, ½ cup milk, 1 rib celery
Stir in the Parmesan cheese, salt, and pepper. Taste and adjust seasoning.
2 tablespoon Parmesan cheese (shredded), ½ teaspoon salt, ¼ teaspoon black pepper
Use in your recipe or chill completely before storing in an airtight container in the freezer until ready to use.
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. Chill and freeze for longer keeping.Nutritional values are approximate and based on 1 batch of soup.Vegan: use a plant butter or cooking oil, a plant-based milk, and vegetable broth.Gluten-free: substitute a gluten-free flour blend for the flour. Be sure to whisk constantly to eliminate lumps.Cream of soups: There are a number of cream of soups on the market, commercially. Usually they're full of preservatives and excess salt and fat. You can make a number of homemade cream soups based on this basic recipe.
cream of mushroom soup: substitute chopped and sautéed mushrooms for the celery.
cream of chicken soup: substitute finely chopped cooked chicken for the celery and use chicken broth instead of vegetable.
cream of asparagus soup: substitute finely chopped cooked asparagus for the celery.
cream of bacon soup: substitute finely chopped cooked bacon for the celery.
cream of broccoli soup: substitute finely chopped cooked broccoli florets for the celery.
cream of potato soup soup: substitute finely chopped cooked potato for the celery.
cream of onion soup: substitute sautéed, chopped onion for the celery