Monday, August 3, 2009

Cream Soup Substitute

  • 1 tbsp butter
  • 3 tbsp all-purpose flour
  • 1/2 cup low sodium chicken broth
  • 1/2 cup low-fat or fat free milk
  • salt and pepper to taste
  1. Melt butter in saucepan over medium-low heat.
  2. Stir in flour; keep stirring until smooth and bubbly.
  3. 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.
  4. 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, sauteed chopped celery, celery seed or sauteed chopped mushrooms.

1 comment:

Jenni said...

Good one to know! Thanks