Sunday, September 4, 2011

Cream Soup Subsititue

I got this out of the Confident Choices Cookbook.  You can use this in lieu of canned soups in recipes.  It suggests using it as a base in casserole's, Soups, as a Pizza Sauce, ect.   It was really good.  I would eat it as is with crackers on a winter night. 

2 T Butter
2 T Flour
12 oz can of skim evaporated milk
1/2 t salt
1/4 t garlic powder (I use minced garlic, I handle it better)
3/4 T chopped dried chives (or Onion if you can handle)
1/8 t pepper, if tolerated

Melt butter in medium saucepan over medium heat.  Add flour blending with whisk until sooth.  Slowly add milk, whisking constantly constantly until mixture thickens, remove from heat.  Blend in seasonings.


  1. can you refrigerate this? is there a way to make it ahead on a weekend and store it for weeknight cooking? Thanks!

    1. Yes you can refrigerate this sauce as well as freeze it to use on other occasions.

  2. I used this recipe and made a cream sauce, except I made it in a skillet where I had braised chicken. It incorporated the chicken flavor in to the sauce and made it even more yummy!