I have used this for yrs to make home made soups:
Cream of Vegetable Soups
1 tbs. olive oil and 2 tbs. butter or margarine
1/2 c. chopped onion
1 stalk celery
2 med carrots peeled and julianned
1/2 t. salt
Continued below for individual vegetables and spices.....
2 cups Chicken broth/stock
1-2 cups of Half & Half (fat free is also fine, not as rich though)
Always start with part one ingredients. Add to this, while sauteing, the spice and the vegetable, suggested with the soup of your choice below. (I highlighted in red) Saute two to three minutes and then add 2 cups of chicken soup stock/broth. Simmer until tender. Strain vegetables from broth and puree until desired consistancy of soup. Add back into broth and blend with 1 to 2 cups half and half. Simmer until hot.
For cream of:
Asparagus soup add 2 cups cut up asparagus, 1 t. lemon juice and 1/8 t. mace.
Green Bean soup add 1 1/2 c. green beans and 1/2 t. dried savory crushed.
Broccoli Cheese soup add 2 c. broccoli , 1/4 t. thyme and a dash of garlic powder. Add 1lb. velveeta cheese, chopped, when you add cream.
Carrot soup add 1 c. sliced carrots, 1 tbs. snipped parsley and 1/2 t. basil.
Cauliflower soup add 2 c. sliced cauliflower and 1/2 t. curry powder.
Celery soup add 1 c. sliced celery and 2 tbs. snipped parsley and 1/2 t. basil.
Mushroom soup add 1 c. sliced fresh mushrooms and 1/8 t. ground nutmeg.
Pea soup add 1-1/2 c. shelled peas and 1/4 c. shredded lettuce, 1/2 c. diced ham and 1/4 t. dried sage.
Potato soup add 3 med russet potatoes, cubed and 1/2 t. dill weed.
Tomato soup add 4 med peeled, quarted and seeded tomatoes and 1/4 t. basil.
Zucchini soup add 1-1/2 c. unpeeled, seeded zucchini and a few dashes ground nutmeg.