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Bob Pastorio's Cream of Anything Soup

 

1 large onion, coarsely chopped
2 ribs celery coarsely chopped
6 ounces butter (1 1/2 sticks)
6 ounces flour (about 1 1/2 cups)
1 gallon chicken stock
1 pound "anything" (see below)
1 pint heavy cream

 Saute the onion and celery in butter in large saucepan or small stockpot until sweated. Add flour, stir in well and cook for about 5 minutes.

Whisk in stock and simmer for 30 minutes, skimming occasionally. Add solids, return to boil, reduce heat to simmer for 20-30 minutes. Add cream, correct seasonings. Leave chunky or puree with wand or countertop blender. Serve.

"Anything" can be sliced mushrooms, diced chicken or turkey, asparagus, green beans, broccoli, tomato pulp, cauliflower, artichoke hearts, shrimp, carrots, lobster, or whatever... Also can add rice or pasta to extend. Cheeses.

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