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1/2cup butter
1/2 cup all-purpose flour
1 cup non-fat dry milk powder
With a pastry blender or two knives, cut the butter into the dry ingredients. Store in tightly covered container in the refrigerator until ready to use.
When using for soup, mix 1 part sauce mix to 2 or 3 parts hot liquid. Heat in microwave to boiling and soup has thickened.
For Corn Soup
Saute 1 tablespoon chopped onion and green pepper in microwave – about 45 seconds or until soft. Heat one can of whole kernel corn with choice of herbs added. Add the onion/pepper mixture. Add 2-3 tablespoon white sauce mix. Heat to boiling. Soup is ready – serve hot.
For Cream of Tomato Soup
Heat tomato juice or a can of chopped tomatoes. Add seasoning and herbs you desire. Stir in sauce mix and bring to boil. Serve hot.
For Mushroom or Celery Soup
Cook vegetables in microwave until soft. Use a small amount of butter if desired. Add vegetable juice or water and heat. Then add desired amount of sauce mix to make soup for casseroles or to enjoy.
Note: No salt is in the sauce mix – you can use for diets that restrict salt, but still enjoy casseroles and soups. You add the seasonings you wish to use.
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