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Tuesday, July 27, 2010

Cream Soup Substitute


* 3 tablespoon butter
* 3 tablespoons all-purpose flour
* 1/2 cup low sodium chicken broth
* 1/2 cup low-fat or fat free milk
* salt and pepper to taste

Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. Taste and add salt and pepper, as needed to taste.
Use in casseroles in place of condensed cream soups.

Can be varied by using vegetable broth, sauteéd chopped celery, celery seed, or sauteéd chopped mushrooms.

1 comment:

  1. I have found this to be better with 3 Tbsp butter. It's just too lumpy with less.