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 b\u00e9chamel to replace them.<\/p>\n
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2 tablespoons butter<\/p>\n
3 tablespoons all-purpose flour<\/p>\n
1\/2 cup low sodium chicken broth<\/p>\n
1\/2 cup low-fat or fat free milk<\/p>\n
salt and pepper to taste<\/p>\n
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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.<\/p>\n
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This cream soup base can be varied by using vegetable broth, saute\u00e9d chopped celery, celery seed, or saute\u00e9d chopped mushrooms. Add herbs and or seasonings, as desired.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 b\u00e9chamel 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…<\/p>\n