Cream Of Anything Soup

2 ½ cups milk
½ cup flour
2 Tablespoons butter or margarine
Dash salt
Dash pepper

Put all ingredients into blender until smooth and pour into saucepan. Stir constantly over medium-high heat until it begins to thicken (watch it, it can scorch easily!) Take off heat at first bubble of a boil. To this basic mixture you add any of the following optional items:

Cream of Cauliflower: To basic mixture add 1 box (10 ounce) frozen cauliflower buds cooked per box directions until tender and well drained, ½ teaspoon onion powder, 3 mashed chicken bouillon cubes spinach, parsley and a dash of garlic salt. Stir over lowest heat until piping hot. Serve at once.

Cream of Celery soup: Do just as cauliflower soup, but substitute 1 cup cooked, drained, diced celery instead of cauliflower. Add a pinch of celery seed and a pinch of dried parsley flakes.

Cream of Broccoli Soup: Add 1 box (10 ounce) frozen, chopped broccoli cooked pare instructions on box, drained. Continue as in cauliflower soup.

Cream of cabbage soup: Add 2 cups packaged slaw mixture cooked until tender in just enough water to cover. Drain well. Continue as in cauliflower soup.

Cream of potato soup: Add cans (1 pound each) sliced, drained potatoes, ½ bottle (10 ounces) real bacon pieces and a dash of liquid smoke. Continue as in cauliflower soup.

Cream of Corn soup: To warm basic recipe, add 1 can (14 ounce) cream style corn, and 1 teaspoon dry minced onion, heat through. Add salt and pepper to taste.

Cream of mushroom soup: To warm basic recipe, add 1 can (8 ounce)drained, sliced mushrooms, dash onion salt and black pepper to taste. Heat through.