Cream Soup Base / Cream Soup Substitute |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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There are a few substitute recipes on here for specific cream based soups (Cream of Something soups) but this one is quite different in that it does not use powdered milk or is it specific to one flavor of soup. I like using this as a thickening base for skillet meals or casseroles that call for the creamed soups but where I can have just a base soup to work with and not be lead to one specific flavor. You can add chopped herbs or sauteed chopped mushrooms or celery to flavor it in a certain direction or use as is in your main & side dishes. Ingredients:
2 tablespoons butter |
3 tablespoons all-purpose flour |
1/2 cup broth (veggie, beef or chicken is fine based on your preference) |
1/2 cup low-fat milk (skim is fine too) |
salt and pepper (or a pepper grinder is fun too for a twist) |
Directions:
1. Melt butter in a saucepan over medium-low heat until lightly bubbly.
2. Stir in flour; keep stirring until smooth and bubbly.
3. Remove from heat and add the broth and milk, a little at a time, stirring to keep smooth. Then return to heat. Bring to a gentle boil; cook, stirring constantly, until it thickens.
4. Add salt and pepper, as needed to taste.
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