Do you use rues?

I usually only use Albertson's (in the can). On special occasions, I may use Campbell's or Progresso (in the can). I usually don't add anything to my soups, but water or milk. That's how I make my soups. I rarely, if ever, make gravies. Hey, at my party Saturday night, we had a soup party. I have the recipe for Southwestern pumpkin soup. You interested? I didn't get recipes for the others, but I could, and they were great! There was a pumpkin/curry, carrot/cashew, chicken/green chile, etc. Let me know.

i like to make creme peas with a rue.. i use half the pea juice boiled down and flour to make my rue then i finish boiling down the peas and add the thickened rue to the pea mixture this is really good dont forget to let it thicken yummie while boiling down..

Back when I used to cook for a restaurant I used to use them all of the time to make soups. My wife does most of the cooking these days but I know she does occasionally use rues to make her cream soups, although she makes more broth based soups then cream soups. She uses flour when she does that. She will use cornstarch for gravies and other sauces.