Cream-of-Whatever Soup Substitute

---

Excerpted from Mix-n-Match Recipes by Deborah Taylor-Hough.

Basic White Sauce (thick):

• 3 Tablespoons butter or oil
• 3 Tablespoons flour
• 1/4 teaspoon salt
• dash of pepper
• 1-1/4 cup liquid, milk or stock

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. 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.

---

If you like this simple recipe idea, you’ll love the Mix-n-Match Recipes book!

Order your copy here.

---

More Posts of Interest:

• Mix-n-Match Skillet Meals (a DIY hamburger helper type mix)
• Super Easy “Pat-It-In-The-Pan” Pie Crust
• Mostly Vegetarian Monthly Meal Plan (cooking ahead for the freezer)

---

NOTE: Be sure to “Like” me on Facebook!  

---

Browse My Books:
   
Easy link for Amazon Shoppers