Homemade Condensed Soup

Basic White Sauce:
Melt in saucepan:
1-4 T. butter depending on desired thickness of sauce...more butter is more thick 1 T. is thin, 2 T. is med. 3 T. is med. thick and 4 t. is thick
With whisk, blend in, cooking and stirring until bubbly:
1-4 T. flour (use same amount as butter)
Using whisk, slowly stir in
1 c. milk, stock or a combination

Cook just until smooth and thickened. Makes slightly over 1 cup. Medium-thick white sauce compares to condensed soups and makes approximately the same amount in one 10 oz. can.

Options on flavors:
Cheese: Add 1/2 c. grated sharp cheese and 1/4 t. dry mustard.

Tomato: Use tomato juice instead of milk/stock. Add dash ea. of garlic salt, onion salt, basiil and oregano.

Mushroom: Saute 1/4 c. chopped mushrooms and 1 t. finely chopped onion in butter before adding flour.

Celery: Saute 1/2 c. chopped celery and 1 T. finely chopped onion in margarine before adding flour.

Chicken: Use chicken broth or bouillon as half the liquid. Add 1/4 t. poultry seasoning or sage, and diced cooked chicken if desired.

Blueberry Pie - the yummiest!

INGREDIENTS
3 cups fresh blueberries
1 (9 inch) deep dish pie crust
1 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 eggs, beaten
1/2 cup sour cream
1/2 cup white sugar
1/2 cup all-purpose flour
1/4 cup butter


DIRECTIONS
Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended.

Place blueberries in pastry shell, and spoon sour cream mixture over berries.
In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in butter or margarine with pastry blender until mixture resembles course meal. Sprinkle this mixture over sour cream mixture and berries in the pie shell.

Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until lightly browned. If desired, garnish with additional blueberries and mint leaves.