DIY “Cream of *” Soup

Original recipe can be found here along with variations for cream of celery, chicken, or just plain cheese sauce.

2 Tbs butter
2 Tbs flour
1/4 tsp salt (optional)
1 cup milk

In a heavy saucepan, melt the butter. Sprinkle the flour over it and stir to incorporate. Cook over medium low heat for 2-3 minutes, stirring constantly. Slowly whisk in the milk.

I used the “plain vanilla” version tonight (it’s really just a simple white sauce- why didn’t I think of that?) to make a Tuna Wiggle casserole for dinner- we recently discovered that my picky four-year-old loves tuna fish, so I’m trying as many tuna recipes as I can!

Hooray for non-processed foods!


2 Responses

  1. Heh…add a cup of grated cheddar to that, and it’s Great Grandma’s “famous” white sauce that Dad taught me how to make. Mmmmm…..

    And WHY did it never occur to me that I could substitute that white sauce for all those Cream Of soups?! Bring on the souper rice!!!!

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