Simple soup base

• In a saucepan over medium-low heat, melt butter.
• Whisk in flour. It will make a thick paste, continue whisking for about a minute to cook out the raw flour taste.
• Add milk, a little at a time, whisking until it’s all incorporated. Add chicken stock while whisking. Bring to a simmer and simmer gently, stirring now and then, until the mixture is thick enough to coat the back of a spoon and leaves a distinct line when a finger is run across it. It will thicken more as it cools. Add the celery seed and salt and pepper to taste.
• You can also add celery salt, garlic powder or onion powder.

Cream of celery

• In a medium-sized saucepan, melt butter over medium heat. Add celery, and shallot and cook until softened, three to four minutes, stirring often. Stir in flour, whisking as the flour cooks for a minute or two and smooths out.
• Add milk, a little at a time, whisking until it’s all incorporated. Add the chicken stock while continuing to whisk. Bring to a simmer and simmer gently, stirring now and then, until the mixture is thick enough to coat the back of a spoon and leaves a distinct line when a finger is run across it. It will thicken more as it cools. Add salt and pepper to taste.

Cream of Mushroom

In a medium-sized saucepan, melt butter over medium heat. Add mushrooms and cook until slightyl browned and softened, four or five minutes, stirring often. Stir in flour, whisking as the flour cooks for a minute or two and smooths out. Add milk, a little at a time, whisking until it’s all incorporated.Whisk on the stock. Bring to a simmer and simmer gently, stirring now and then, until the mixture is thick enough to coat the back of a spoon and leaves a distinct line when a finger is run across it. It will thicken more as it cools. Add salt and pepper to taste.

• Cellery and shallots are also a great addition to the mushrrom vertion.