Cream soups do not necessarily contain cream, though the addition of a little improves their flavor.
The simplest ones consist of milk thickened to the consistency of very thin cream, salt, and a vegetable or some other ingredient. If the vegetable is mashed, or is one that does not break to pieces easily, the milk may be added to it, and the whole brought to the boiling point and thickened. In a few exceptional cases the ingredient may be cooked in the milk; nice tender green corn, for instance.
A richer sauce is made by making a roux of 2 level tablespns. of butter, and 1 - 1 1/2 level tablespn. flour, with a pint of milk, soups 85 put together in the regular way for sauces; but you will be surprised to see how much better soups (with few exceptions) are without thickening, being free from the porridgy taste of those thickened a trifle too much.
A little cream with the water in which the vegetable was cooked often gives a finer flavored soup than milk and is no more expensive.
The following is a list of soups in which the general directions are understood when no exceptions are noted. Salt is understood in all.