Article and Recipe Archive
Main ::Recipes
Minimize Text   Default    Enlarge Text

Basic White Sauce Cream Soup Alternatives

Save to list

Basic White Sauce

Cream Soup Alternatives

                                        Thin                 Medium                     Med-Thick                     Thick

Butter                             1 T                     2 T                                 3 T                                 4 T

Flour                             1 T                     2T                                   3 T                                 4 T

salt                                 ¼ t                     ¼t                                   ¼ t                                ¼ t

Milk, stock,

or Combo                     1 C                     1 C                                 1 C                             1 C


Melt butter in heavy saucepan. Blend flour and salt into saucepan while cooking and stirring until bubbly. using a wire whisk to prevent lumps, stir in liquid ingredient choice slowly. Medium thick sauce is comparable to undiluted condensed soups and makes approximately the same amount as a 10 oz can.


Cheese Sauce: Add ½ C grated sharp cheese and ¼ tsp mustard

Tomato Sauce: Use tomato juice as liquid and add a dash each of garlic powder or garlic salt, onion powder or onion salt, basil and oregano.

Mushroom Sauce: Saute ¼ C finely chopped mushrooms and 1 Tbsp finely chopped onion in the butter before adding the flour.

Celery Sauce: Saute ½ Cup finely chopped celery and 1 Tbsp finely chopped onion in butter before adding flour

Chicken Sauce: Use chicken broth or bouillon as half the liquid. Add ¼ tsp poultry seasoning or sage, and diced cooked chicken if available

The following ingredients can be used to vary the flavors for other casseroles or your own creative concoctions:

curry powder

garlic, onion, celery salt

grated nutmeg

lemon jice

Worcestershire sauce

chili powder

chopped or blended vegetables

chopped parsley

chopped chives

The above information is adapted from More with Less Cookbook by Doris Janzen-Longacre.  This is a classic cookbook I have relied on for years for basic, economical family oriented recipes.

Related Articles
Vegetable Salads
CORN “CONFETTI” SALAD This corn salad is very colorful and uses canned, frozen, or leftover corn-on-the-cob. Use whatever veggies you have, don't worry if...
Simple Wreath Making Instructions
Directions for Making a Wreath              Step by Step Instructions        ...
Lessons from the Refiner's Fire by Pete Dunn
Ed Note :  While picking up grain at our Denver grain sale in April , customer Pete Dunn felt led of the Holy Spirit to give me the following paper, Lessons...


Search Glossary Saved Article Contact us