Submitted by: Andrea Scannell
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Make your yummy recipes that require condensed soup but use a cleaner, tastier version instead! Totally guilt free! One batch makes the equivalent of about one 10 ounce can of condensed soup. Make the basic white sauce with butter, flour, salt and liquid, then follow directions for making different "cream of" soups. I'm not sure how to calculate the protein, fats and carbs. Help would be appreciated.
Melt butter in heavy saucepan. Blend in the flour and salt, cooking until bubbly. Stir in your choice of milk, stock or a combination of the two, using a wire whisk to prevent lumps. Cook until just smooth and thickened.
Optional flavors and add-ins (replacing various “cream of…” condensed soups):
cheese: add 1/2 cup grated cheese and 1/4 t. dry mustard
tomato: use tomato juice as liquid (instead of milk or stock); add a dash of each: garlic salt, dried onion, basil and oregano.
mushroom: saute 1/4 cup chopped mushrooms and 1 T. finely chopped onion in the butter, before adding the flour.
celery: saute 1/2 cup chopped celery and 1 T. finely chopped onion in the butter, before adding the flour.
chicken: use chicken broth/stock as half the liquid. Add 1/4 t. poultry seasoning or sage, and diced cooked chicken, if desired.
for other varied flavors, try: curry powder, garlic/onion/celery salt, grated nutmeg, lemon juice, Worcestershire sauce, chili powder, chopped or blended vegetables, chopped parsley, chopped chives, chopped hard-cooked eggs.