Cream Soup (also called White Sauce)
This recipe you can use when a recipe calls for Cream soups, the recipe listed below is for a thin consistency. To change the consistency's of the soup the only thing you will change is the flour and margarine. For a medium consistency soup substitute 2 tablespoons flour and 2 tablespoons margarine; for medium-thick consistency substitute 3 tablespoons flour and 3 tablespoons margaine; for thick consistency substitute 4 tablespoons flour and 4 tablespoons margarine. The medium-thick compares to undiluted condensed soups and this recipe makes the same amount as one 10 ounce can.
List of Ingredients
- 1 tablespoon margarine
- 1 tablespoon flour
- 1/4 teaspoon salt
- 1 cup milk or 1 cup broth (any kind)
Instructions
- Melt margarine in a pan. Blend in flour and salt cooking and stirring until bubbly. Using a whisk to prevent lumps, stir in your milk or broth or a combination of the two. Cook just until smoothed and thickened. Makes a little over 1 cup.
- For cheese soup/sauce: add 1/2 cup grated cheese of your choice and 1/4 teaspoon of dry mustard when done and cook until cheese is melted.
- For tomato soup/sauce: Add 1 cup tomato juice instead of milk or broth and add a dash of garlic salt, onion salt, basil and oregano.
- For mushroom soup/sauce: Saute 1/4 cup chopped mushrooms and 1 tablespoon finely chopped onions in margarine before adding flour.
- For celery soup/sauce: Saute 1/2 cup chopped celery and 1 tablespoon finely chopped onions in margarine before adding flour.
- For chicken soup/sauce: Use chicken broth as 1/2 of the liquid above and add 1/4 teaspoon poultry seasoning or sage and finely diced cooked chicken.
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