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. 

Ingredients:
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

Directions:
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.

4 comments:

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

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

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  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!

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  3. Can you substitute the flour with something else?

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