Cream of Refridgerator Soup - From the Kitchen of Elaine Allen

Presuming that you have some vegetable stock sitting in your fridge  (sometimes I'll just add bullion to water if I don't have stock), start by warming it over medium heat in a LARGE pot.
make a roux: In a seperate sauce pan, cook flour in fat ( butter or olive oil), garlic, and as much as 1/4 cup diced
onion for each 2 cups of liquid you will be using. Add a little leftover white wine to a roux that has been cooking a few minutes;mind the steam.  add the roux mixture to the stock.This will thicken up the stock so that it looks and tastes creamy. ( IF by some chance the stock doesn't thicken up enough, I will look for left over cooked potatoes and blenderize with some stock to then add to thicken the soup.) Both methods will make the CREAM OF part of this soup.
check for seasoning: a little Tabasco and white pepper would be lovely;wait to add salt until close to serving. To finish this soup, open refrig and pull out  cut up chicken or sausage or ham, add some beans, any kind of vegies , noodles..whatever your family will tolerate in a soup.This is your moment to shine and experiment.
Keep the heat under control so the soup doesn't boil.  Taste and add salt.   This will go great with grilled cheese sandwiches, your refrig will have less things in it to spoil and you will have served a good meal that saved a few pennies.