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.