Basic Cream Soup

Basic Cream Soup - Condensed
Kim

Melt 3 Tbsp. "safe" margarine in sauce pan. Blend in 3 Tbsp. flour and 1/4 tsp. salt. Cook and stir until bubbly. Using wire whisk, stir in one cup of "safe" milk, stock, or combination. Cook just until smooth and thick. Makes slightly over 1 cup and is the same as a 10 oz. can of undiluted condensed soup.

Options:

Cream of chicken: Use chicken broth or "safe" bouillon as half the liquid. Add 1/4 tsp. poultry seasoning and some diced chicken.

Cream of mushroom: Saute 1/4 cup chopped mushrooms and 1 Tbsp. finely chopped onion in "safe" margarine before adding the flour.

Cream of celery: See mushroom, but use ½ cup celery instead of mushrooms.

You can vary the flavor by adding curry powder, garlic, onion, celery salt, lemon juice, chili powder, parsley, chopped veggies, chives, etc.