Cream-of-Whatever Soup Substitute

 This is a basic white sauce recipe that I found on the net…. I have a few recipes that use canned cream of soups, and I am sure that this is healthier!

Basic White Sauce (thick):

  • 3 Tablespoons butter or oil (I use less!)
  • 3 Tablespoons flour
  • 1/4 teaspoon salt
  • dash of pepper
  • 1-1/4 cup liquid, milk or stock

Melt butter or oil in saucepan. Stir in flour and seasonings. Cook over medium heat until bubbly. Add liquid slowly, stirring with wire whisk to prevent lumps. Cook until thick. Makes 1 cup or 1 can of condensed soup.

Tomato Soup: Use tomato juice for the liquid. Add dashes of garlic, onion powder, basil and oregano.

Chicken Soup: Use chicken broth for half the liquid. Add 1/4 t. poultry seasoning or sage.

Mushroom/celery/chive soup: Saute 1/4 cup of chopped mushrooms, celery or chives and 1 Table spoon of minced onion in butter before adding flour.

Allergy Suggestion:  You can make this soup gluten-free by using a gluten-free flour (rice, tapioca, etc.), if using a gluten-free flour, start with only 1/2 the amount you would use of wheat flour as many have 2x’s the thickening effect.  And if you use a stock rather than milk, you can make it milk-free, too.

Via  A Frugal Simple Life.

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