If you prefer not to use cream soups in recipes that call for undiluted “cream of” soups, try this substitution instead.
Cream Soup Substitution
- 2 T. butter
- 2 T. flour
- 1 c. milk
- Salt & Pepper to taste or other spices/vegetables
- for flavor, mushrooms, celery, chicken bouillon, etc.
- Mix equal parts of butter & flour, stirring into a paste. Freeze in 1 T. balls or in the cubes of an ice tray.
- To make quick white sauce, simmer 2- T. cubes of the frozen butter & flour mixture w/ milk, then salt& pepper to taste.