This is really just a basic White Sauce (thick). It can be frozen – great for emergencies!
Ingredients:
- 3 Tablespoons butter or oil
- 3 Tablespoons flour
- 1/4 teaspoon salt
- dash of pepper
- 1-1/4 cup liquid, milk or stock
Directions:
- Melt butter or oil in saucepan.
- Stir in flour and seasonings.
- Cook over medium heat until bubbly.
- Add liquid slowly, stirring with wire whisk to prevent lumps.
- Cook until thick.
Serves: Makes 1 cup or 1 can of condensed soup.
Tomato Soup: Use tomato juice for the liquid. Add dashes of garlic, onion powder, basil and oregano.
Chicken Soup: Use chicken broth for half the liquid. Add 1/4 t. poultry seasoning or sage.
Mushroom/celery/chive soup: Saute 1/4 C chopped mushrooms, celery or chives and 1 T minced onion in butter before adding flour.
Allergy Suggestion: If you use a gluten-free flour (rice, tapioca, etc.) or cornstarch, you can make the soup gluten-free. And if you use a stock rather than milk, you can make it milk-free, too.
Source: A Frugal Simple Life, September 7, 2011
