A versatile and easy-to-make creamy soup base that can be customized with your favorite vegetables and flavors.
Melt the butter in a saucepan over medium heat.
Ensure the butter doesn't brown to maintain a smooth flavor.
Add the flour, salt, pepper, poultry seasoning, and sage to the melted butter, whisking until smooth.
Whisk continuously to avoid lumps forming in the mixture.
Cook the mixture for 1 minute, stirring constantly.
Cooking the flour mixture removes the raw taste of the flour.
Gradually add the chicken broth and milk, whisking constantly until the mixture is smooth and begins to thicken.
Adding the liquids slowly helps maintain a smooth consistency.
Stir in the celery, mushrooms, and onions, and cook until the vegetables are tender.
Cut the vegetables into small, uniform pieces for even cooking.
Add the basil, oregano, tomato juice, and dry mustard, stirring to combine.
Taste and adjust the seasoning as needed at this stage.
If making a cheese soup, stir in the cheddar cheese until melted and smooth.
Add the cheese gradually to ensure it melts evenly.
Serve the soup hot, garnished with fresh herbs or croutons if desired.
Serve with a side of crusty bread for a complete meal.
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