Cream of Whatever Soup

2T butter
1/4 C flour
1/2 C low sodium chicken broth
1/2 C milk (I used whole, but lower fat is likely just fine)
salt and pepper to taste (just guess based on the salt content of the recipe you are making, I didn't add much and it was fine)
1/4 C of whatever you want the soup to be...mushroom, celery, onion, potato, broccoli, chicken (cooked), finely chopped.

In small saucepan heat the butter and the "of" ingredient until soft, (not tender), add flour and stir together. It will be thick, sticky and gooey, and that is ok. I used mushrooms from a can and slap-chopped them to pieces:-)

Slowly add broth and whisk to avoid lumps. Bring to a boil, while whisking, and cook until thickened (doesn't take long, so don't walk away!)

Add milk, salt and pepper and stir until combined and thick.

Substitutions

Buttermilk: 1 Cup
1 tablespoon of lemon juice or white vinegar. Add milk to equal one cup. Let sit for 5 minutes.


Baking powder: 1 teaspoon
1/3 teaspoon baking soda
1/2 teaspoon cream of tartar

Cream, whipped
Chill a 13 oz. can of evaporated milk for 12 hours. Add 1 t lemon juice. Whip until stiff.

Garlic: 1 clove
1/8 teaspoon garlic powder

Herbs, dried: 1 teaspoon
1 tablespoon fresh, finely cut

Herbs, fresh: 1 tablespoon
1 teaspoon dried herbs, finely cut
1/2 teaspoon ground herbs

Mustard, dry: 1 teaspoon
1 tablespoon prepared mustard

Pumpkin pie spice: 1 teaspoon
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon allspice
1/8 teaspoon nutmeg

Sugar, brown: 1 cup, firmly packed
1 cup granulated sugar
1/4 cup molasses