Cream-of-Whatever Soup Substitute

THANK YOU to A Frugal Simple Life!!!

Basic White Sauce(thick):

3T butter or oil
3T flour (substitute rice flour to make GF)
1/4t salt
dash of pepper
1-1/4c 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 C chopped mushrooms, celery or chives and 1 T minced onion in butter before adding flour.

Allergy Suggestion:  If you use a gluten-free flour (rice, tapioca, etc.), you can make the soup gluten-free.  And if you use a stock rather than milk, you can make it milk-free, too.

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One thought on “Cream-of-Whatever Soup Substitute

  1. Pingback: Green Bean Casserole | lvllatte

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