Roux for cream soups

[Guest guest]

Here's the recipe I use to make the roux for cream soups, super easy --- you

can maybe even enjoy Green Bean Casserole for Thanskgiving now!

Basic Cream Soup - Condensed

Melt 3 Tbsp. “safe” margarine in sauce pan. Blend in 3 Tbsp. flour and 1/4

tsp. salt. Cook and stir until bubbly. Using wire whisk, stir in one cup of

“safe” milk (rice, soy, oat, DariFree, etc), stock (or broth), or

combination. Cook just until smooth and thick. Makes slightly over 1 cup and

is the same as a 10 oz. can of undiluted condensed soup.

Options:

Cream of chicken: Use chicken broth or “safe” bouillon as half the liquid.

Add 1/4 tsp. poultry seasoning and some diced chicken.

Cream of mushroom: Saute 1/4 cup chopped mushrooms and 1 Tbsp. finely

chopped onion in “safe” margarine before adding the flour.

Cream of celery: See mushroom, but use ½ cup celery instead of mushrooms.

You can vary the flavor by adding curry powder, garlic, onion, celery salt,

lemon juice, chili powder, parsley, chopped veggies, chives, etc.

HTH someone!

Rhonda in AZ

6/18/98 milk egg fish

11/8/01 avoiding 5 major allergens, wheat soy and peanuts? are ok