3 T. Flour
1/4 tsp. Salt
dash of pepper
1 1/4 cups milk, or cream or stock (or a portion of each)
Melt butter in saucepan. Stir in flour and seasonings. Cook over medium heat until bubbly, stirring
frequently. Add liquid slowly, stirring with wire whisk to prevent lumps. Cook until thickened. Makes
about 1 cup or 1 can of condensed soup.
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, or chives and add 1T.
minced onion in butter before adding flour.
Cheese Soup: Add ½ cup grated cheese after the liquid. Stir until melted.
Cream of Chicken Soup: Use chicken broth for half of the milk, and add 1/4 tsp. poultry seasoning or
dried sage leaves.
Use any sauteed vegetables or liquid combinations you choose. Be creative!
Fat free version: Omit butter and simply whisk the flour into the cold liquid until smooth. Then heat
and proceed with cooking.
Wheat Allergies: use cornstarch instead of the flour. Mix it in with the cold liquid first, then heat until
thickened.
This is a GREAT recipe! I hope you’ll try it! It’s much healthier than the canned variety, and so nice to
know about if you run out of canned soup. I loved the cream of chicken just like it is, add some bread
and you have a delicious light meal!
