The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
Melt butter in sauce pan. Blend in flour and salt.
Cook and stir until bubbly.
Using wire whisk or wooden spoon, stir in milk, stock, or combination. Cook just until smooth and thick.
Makes slightly over 1C and is the same as a 10-oz. can of undiluted condensed soup.
Cream of Chicken:
Use chicken broth or bouillon as half the liquid. Add 1/4 tsp. poultry seasoning and some diced, cooked chicken.
Cream of mushroom: Saute chopped mushrooms and finely chopped onion in butter before adding flour.
Cream of Celery:
Saute sliced celery and onion in butter before adding flour.
Add grated cheese and dry mustard
You can vary the flavor by adding curry powder, garlic, onion, celery salt, lemon juice, chili powder, parsley, chopped veggies, chives, etc.
To avoid dairy, select dairy-free margarine instead of butter. Use stock or dairy-free milk alternative instead of milk. Do not use cheese.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.