Recipe by thedixongang
A healthy, budget-friendly substitute for canned cream soup. Takes just minutes to whip up--perfect to use in casseroles or as a base for homemade soups, stews, etc. It's so versatile; use as is, or add celery seed for cream of celery, a jar of mushrooms for cream of mushroom, or chicken bouillon for cream of chicken. Enjoy!
- 2 tablespoons butter
- 2 tablespoons flour
- 1 garlic clove, minced
- 1 cup milk
- 1 teaspoon onion powder
- dried thyme (pinch) (optional)
- dried parsley (pinch) (optional)
Directions See How It's Made
- In a small saucepan over medium heat, melt butter. Add minced garlic and saute 1 minute. Add flour and stir quickly, forming a paste and mixing well (making a roux). SLOWLY add milk a little at a time, while stirring constantly to avoid scalding.
- Once milk is added and mixed well, reduce heat to medium-low and add herbs. Add salt/pepper to your liking. Turn off the heat and let the soup simmer for a couple of minutes, stirring occasionally. Use as a soup base or pour into your casserole (soup will thicken a bit more as the casserole bakes).