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Ingredients
- 1 tbsp. corn oil butter
- 3 tbsp. flour
- 1/2 c. low sodium chicken broth
- 1/2 c. low-fat lowfat milk
Directions
- Make a basic cream sauce by melting butter over moderate heat. Stir in flour; keep stirring till flour and butter are combined. Remove from heat and add in the chicken broth and lowfat milk, a little at a time, stirring to keep lump- free. Return to heat. Bring sauce to a boil and cook, stirring constantly, till it thickens. Can be varied for different soups by using tomato juice instead of chicken stock for a tomato soup, diced celery, celery seed, or possibly mushrooms for added flavor.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 279g | |
| Calories 276 | |
| Calories from Fat 139 | 50% |
| Total Fat 15.73g | 20% |
| Saturated Fat 2.78g | 11% |
| Trans Fat 0.04g | |
| Cholesterol 6mg | 2% |
| Sodium 90mg | 4% |
| Potassium 311mg | 9% |
| Total Carbs 25.41g | 7% |
| Dietary Fiber 0.6g | 2% |
| Sugars 6.56g | 4% |
| Protein 8.93g | 14% |
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