Creamed Soups - cooking recipe

Ingredients

Variations: 2 c. broccoli, 1 cup carrots or 1 c. potatoes
1 1/2 c. chicken broth
1/2 c. chopped onion
2 Tbsp. corn oil margarine
2 Tbsp. flour
1 c. skim milk
dash of pepper to taste
dash of salt substitute to taste

Preparation

Cook fresh vegetable in broth and onion.
Process or blend. Make roux with the oil and margarine, cooking for a minute to eliminate the raw flour taste.
Add milk and cook until thick. Add vegetable puree.
Makes 3 cups, 170 calories per cup, 10 mg fat, 1 mg cholesterol and 441 mg sodium.