Thursday, September 29, 2011

Condensed Soup substitute

1 TBLS butter
3 TBLS whole wheat flour
1/2 C chicken broth
1/2 C milk
salt and pepper to taste

Melt butter in a saucepan over medium heat.  Stir in flour.  Keep stirring until smooth and bubbly.  Add milk and broth, continue to stir trying to get any lumps out.  Bring to a gentle boil, stirring constantly, until it thickens.  Salt and pepper to taste.  Use in casseroles in place of condensed cream soups.  Sometimes I need to double this for a 9X13 casserole.  Just depends how "saucy" I want it to be.

This is a great "base" to start with/ experiment with.  We've also sauted mushrooms in the butter before adding the flour and liquid to make a "cream of mushroom" one.  I'm sure you could do the same with celery and onion too.  Tastes SO much better than the canned stuff.  Takes some extra time, but it's nice to know what we are eating as well.  And the flavor makes it all worth it!

1 comment:

  1. Awesome! I am going to have to try that next time I make a casserole! Love it!