Simple Soup Base
Dinner, Lunch, Sauces, Soups, Low Phosphorus, Low Potassium, Low Protein, Low Sodium
Based on 4 servings per recipe.
- 2 tablespoons flour
- 2 tablespoons margarine or butter
- 2 cups milk
- 1/4 teaspoon dry mustard
- 1/4 teaspoon paprika
- 1/2 teaspoon each parsley, basil or any other herbs
Mix flour and margarine or butter in a 2 cup glass measuring cup.
Microwave for 30 seconds, stir and microwave for another 30 seconds.
Stir in milk and spices and microwave for 1 minute, and stir again.
Microwave for another 1 minute and if it’s not thickened, microwave again for another minute.
Use in place of creamed soups.
For cream of mushroom, add sauteed mushrooms.
For cream of celery, add sauteed celery.
For cream of chicken, add cooked, diced chicken.
About This Recipe
Recipes that call for canned creamed soups are high in salt. Make your own and save on all that sodium.