A basic cream soup recipe with suggested vegetable variations.

Basic Cream Soup

1 cup milk
1/2 cup heavy cream
1 cup chicken broth
3 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon Worcestershire sauce
1 tablespoon sherry ( optional)
1 cup frozen corn kernels

1. In a blender or food processor, combine milk, cream, chicken broth, butter, flour, salt, white pepper, Worcestershire sauce, sherry (optional), and canned corn. Blend well, about 1 minute.
2. Pour into a saucepan and heat until hot, about 5 minutes.

Variations: Substitute cooked broccoli, asparagus, cauliflower, lima beans, green beans, carrots, or mixed vegetables for the corn

Makes 4 servings.