White Sauce - makes 6 cups - equivalent of 4 cans of condensed soup
OK - you KNOW that those condensed cream of soups aren't good for you....if you WANT to find a substitute, here you go...if not...no condemnation here...sometimes all you can do is open a can. LOL
3/4 C Butter
3/4 C flour (I used soft white - they use mix of whole wheat and all purpose)
6 C warmed milk
Chicken or Beef Flavoring (bouillon granules (2T), bouillon cubes (6) or broth powder (1/4 C)*
Add mushrooms or whatever if you want.
Note: 1 1/2 C of white sauce = 1 can of condensed soup
*You can get a fat free, all natural broth powder (chicken, beef or veggie) from Frontier Herbs
melt butter over low heat, add flour and stir until smooth. Cook the mixture until it bubbles. Do NOT let it brown. Gradually add the milk - STIR CONSTANTLY. When the sauce has thickened (could take 30 minutes - STIR), add flavoring of choice.
MICROWAVE (because I have to find fast!!!)
Microwave butter until melted. Add flour and microwave 1 1/2 - 2 minutes until bubbly. Add 2 C of milk and microwave for 2 minutes. Stir. Add 2 more C of milk and microwave for 2 minutes. Stir. Add last 2 C of milk and microwave for 2 min. Stir. Keep microwaving and stirring in 2 min increments until sauce is thickened....about 15 minutes today...and I could prepare the rest of the meal while I waited to stir instead of stirring continuously for 30 minutes. LOL
I made enough today to use 1/2 for the Chicken Divan and the other 1/2 I'll use either for a pasta sauce or add cheese and use it over cauliflower or broccoli.
Original recipe from "The Freezer Manual" - the 30 day gourmet folks