• In a medium saucepan, melt butter over medium-low heat.

  Whisk in flour to make a thick paste. Cook 1 minute to remove raw flour taste.

  Slowly whisk in milk until smooth, then whisk in chicken stock.

  Bring to a gentle simmer, stirring often, until mixture thickens enough to coat the back of a spoon.

  Season with salt, pepper, and any optional flavor boosters. Even if you’re keeping it plain, adding a grated stalk of celery at the start brings wonderful depth and flavor to any variation.

Cream of Celery

• Sauté 1 stalk celery (grated) and 1 shallot in the butter until softened, 3–4 minutes.

  Stir in flour and continue with the base recipe.

Cream of Mushroom

• Sauté ½ cup diced mushrooms in the butter until browned, 4–5 minutes.

  Stir in flour, then add milk and stock.

  For extra depth, add celery and shallot before the mushrooms.

Cream of Chicken

• Stir ½ cup finely diced or shredded cooked chicken into the finished base.

  Add a pinch of thyme or poultry seasoning for classic flavor.

Cream of Broccoli (or Cauliflower)

• Steam ½ cup chopped broccoli or cauliflower until tender.

  Purée half and stir into the base for natural thickening, then add the rest as small chunks.