I despise Cream of X soups.  They taste terrible, and are full of crud I don’t want to eat. Yet practically every casserole calls for it.  Make your own thick béchamel to replace them.

 

2 tablespoons butter

3 tablespoons all-purpose flour

1/2 cup low sodium chicken broth

1/2 cup low-fat or fat free milk

salt and pepper to taste

 

Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. Taste and add salt and pepper, as needed to taste. Use in casseroles in place of condensed cream soups.

 

This cream soup base can be varied by using vegetable broth, sauteéd chopped celery, celery seed, or sauteéd chopped mushrooms. Add herbs and or seasonings, as desired.