Cream soups, from scratch.

Cream of mushroom

Makes about 3 to 4 cups. Double it if you're stocking the freezer.

• White mushrooms, chopped, to taste
• 1 small fresh onion, chopped, and 2 cloves fresh garlic, minced
• 2 tbsp butter and 2 to 3 tbsp all-purpose flour
• 2 cups chicken or vegetable stock
• ½ to 1 cup heavy cream, half-and-half or milk (I had all three, so use what you have)
• A splash of sherry
• Pepper and other seasonings, to taste

Cream of chicken

• 4 tbsp butter
• ½ cup all-purpose flour
• 2 cups chicken broth or stock
• About 1 cup heavy cream (or milk, use what you have)
• ½ tsp each salt, onion powder and garlic powder, or to taste
• ¼–½ tsp black pepper, or to taste