Avg. rating 5 from 7 votes.Recipe Information
Recipe Created By: Jori Maguire
Ingredients
3 Tbsp butter or oil
3 Tbsp flour
1/4 tsp salt
1/3 tsp black pepper
1 1/4 cups milk
Directions
BASIC CREAMED SOUP: Melt butter/oil in saucepan. Stir in flour and seasonings. Cook over medium heat until bubbly. Add liquid slowly, stirring with whisk to get rid of lumps. Cook until thick.
Makes 1 cup or equivalent of 1 can of condensed soup.
Notes
Variations:
TOMATO SOUP: Use tomato juice for the liquid. Add dashes of garlic and onion powder, basil and oregano.
MUSHROOM/CELERY/CHIVE SOUP: Saute 1/4 cup chopped mushrooms/celery/chives and 1 Tbsp minced onion in butter before adding flour.
CHEESE SOUP: Add 1/2 cup grated cheese after the liquid. Stir until melted.
CHICKEN SOUP: Use chicken broth for half or all of the liquid. Add 1/4 tsp poultry seasoning or sage.
Substitutions
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 [1].
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions [2] and soy substitutions [3].