1½cupsmilk (not too cold), 2%; add 1 cup first; if you want the soup thinner, add remaining milk
1teaspoonchicken bouillon, low-sodium: Better Than Bouillon or 1 cube
½teaspoongarlic powder(optional)
salt and pepper , to taste
Instructions
Melt butter in saucepan on medium low heat
½ stick butter
Sprinkle in flour; whisk
¼ cup flour
Add milk; whisk and heat to a gentle boil
1½ cups milk (not too cold)
Add chicken bouillon paste or cube
1 teaspoon chicken bouillon
Cook on low, whisking constantly, until mixture thickens
Taste for salt and pepper; add garlic powder (optional)
salt and pepper, ½ teaspoon garlic powder
Notes
Notes
If you don't have milk, use ¼ cup nonfat dry milk + 1 cup water = 1 cup of milk
If you don't have butter, use oil
If you don't have chicken bouillon paste or cubes, use chicken broth (if you use broth, you'll want to increase the amount of flour)
Variations:In short, use the above recipe and add pureed celery (or celery salt) or pureed mushrooms for these types of flavored condensed soups. The Cream of mushroom, substitute beef bouillon for chicken.
Cream of Celery: add 1-2 stalks of pureed celery or a teaspoon of celery salt to the recipe (yes; you still add the chicken bouillon)
Cream of Mushroom: substitute beef bouillon for chicken; add a pinch of garlic powder; add 4-5 pureed mushrooms per cup of soup
Cream of Tomato: add 2 tablespoons of tomato paste to the recipe (yes; you still add the chicken bouillon)