Submitted by Debi Taylor-Hough
Chicken Soup: Use chicken broth for half the liquid. Add 1/4 t.
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.
Submitted by Debi Taylor-Hough
http://afrugalsimplelife.com/2011/09/07/cream-of-whatever-soup-substitute/
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (347g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 429 | ||
Calories from Fat: 226 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.1g | 34 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 15.7g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 24mg | 7 % | |
Sodium 123.5mg | 4 % | |
Potassium 452.6mg | 12 % | |
Total Carbohydrate 42.3g | 12 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 42.2g | ||
Protein 9.9g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 429
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