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Gravy or Cream Soup without Butter

Source of Recipe

Ann Hewitt


Recipe Introduction

Origins Unknown

List of Ingredients

14 oz. broth or broth and milk substitute combination
5 T. rice flour


Recipe

Whisk broth and rice flour in a 2.5 liter saucepan until smooth. I use a pastry blender.

Place saucepan on stovetop over medium heat.

Whisk frequently, until thickened and bubbly.

Author's Notes: Use chicken broth for cream of chicken soup, beef broth for cream of beef soup. You can try a milk substitute for white sauce, but I haven't made it that way. Freezes well.