Use in place of canned soup in recipes. A La Leche League standby for healthier eating.
- 3 Tablespoons butter or oil
- 3 Tablespoons all purpose flour
- 1/4 teaspoon salt
- dash of pepper
- 1+1/4 cup liquid, milk, or stock
Melt butter/heat oil in saucepan. Stir in flour and seasonings. Cook over medium heat until bubbly. Add liquid slowly, stirring with wire whisk to prevent lumps — just keep stirring and they’ll disappear. Cook until thick. Makes about the equivalent of one can of condensed soup.
Tomato Soup: Use tomato juice for the liquid. Add dashes of garlic and onion powder, basil, and oregano.
Mushroom/Celery/Chive Soup: Saute 1/4 cup chopped mushrooms, celery, or chives and 1 Tablespoon of minced onion in butter before adding the flour.
Cheese Soup: Add 1/2 cup grated cheese after the liquid. Stir until melted.
Chicken Soup: Use chicken broth for half or all of the liquid. Add 1/4 teaspoon of poultry seasoning or sage.