Like Ole Mother Hubbard who went to the cupboard – instead of getting a bone – you went there for a can of creamed soup. But when you got there, no soup was to be found. What do you do? You make a base (roux) for what ever kind of soup you need. If you need cream of chicken, use chicken stock or chicken broth for half the liquid and add 1/4 tsp of poultry seasoning or sage. If you need cream of tomato, use tomato juice and add a dash of basil, garlic, onion powder, etc. If you need cream of mushroom, celery or chives, sauté 1/4 cup of needed item in butter before adding the flour. I think you get the idea. Use your imagination!
To make 1 can of soup:
3 Tbsp butter or oil
3 Tbsp flour
1/4 tsp salt
Dash of pepper
1-1/4 c of liquid, milk or stock
Melt the butter or heat the oil in a skillet and stir in the flour. Add and stir in the salt, pepper and any other desired spices. Cook over medium heat until everything is thoroughly mixed. Stir constantly while slowly adding the liquid to prevent lumps from forming. Bring to a boil and cook until thick.
Keep your fork