Sunday, February 24, 2013

Cream of Soup Substitute



by Bethany

3 T. margarine
3 T. flour
1/4 t. salt
1 cup of milk, broth or bouillon and water or combination

Melt margarine in sauce pan.  Stir in flour and salt. Cook and stir until bubbly.  Using wire whisk, stir in one cup of milk, stock 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.



No comments:

Post a Comment