Pastorio's Cream of "Anything" soup.

This is a basic formula for any cream soup. It's roux-based (butter and
flour cooked together) and cream gets added at the end. It can be made
with milk, and I've seen it that way, but the richness of cream just
makes it better.

1 large onion, coarsely chopped
2 ribs celery coarsely chopped
6 ounces butter (1 1/2 sticks)
6 ounces flour (about 1 1/2 cups)
1 gallon chicken stock
1 pound of "anything" (see below)
1 pint heavy cream

Saute the onion and celery in butter in large saucepan or small stockpot
until sweated; don't let them brown. Add flour, stir in well and cook
for about 5 minutes. Whisk in stock and simmer for 30 minutes, skimming
occasionally. Add solids - "anything" - return to boil, reduce heat to
simmer for 20-30 minutes. Add cream, correct/add seasonings. Leave
chunky or puree with wand or countertop blender. Serve.

"Anything" - can be mushrooms, diced chicken or turkey, asparagus, onion
or leek, green beans, broccoli, winter squash, tomato pulp, cauliflower,
artichoke hearts, shrimp, carrots, lobster, roasted garlic puree, or
whatever...

Or some interesting combination. Also can add rice or pasta to extend.
Cheeses. A little chopped bacon. Substitute part lard or bacon fat for
the butter. Olive oil instead. Yogurt for part of the cream (in which
case, add more butter).