Diet Cream Soup Base

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   This recipe is suitable for anyone who needs to know the exact contents of soup.

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   OTHER OPTIONS: Regular recipes use about 1 1/2 tablespoons butter and 1 1/2 tablespoons flour per cup of milk for a medium white sauce.

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   5 oz evaporated milk plus 5 oz water plus 1 tablespoon corn starch 1 cup soy milk plus 1 tablespoon corn starch 1 cup skim milk plus 1 tablespoon vegetable oil plus 1 tablespoon corn starch Put ingredients in a blender and process at high speed until well blended, or put ingredients in a jar and shake, or stir dry ingredients into cold milk with a whisk.

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   Stir constantly in the top of a double boiler until the sauce thickens and simmers, then cook ten minutes.

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   A medium saucepan set in a larger saucepan of simmering water works, too.

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   Fresh tomatoes may be cooked with onion and seasoning, allowed to cool and pureed in a blender to make the sauce.

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   If the tomato mixture is colder, add a little of the hot white sauce to bring it to the same temperature.

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   This prevents curdling when the red mixture is gradually added back into the pot with the white sauce.

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   Heat soup until it is hot enough to serve but do not allow it to boil.

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    The same method may be used with 3/4 to 1 cup of cooked diced (or pureed) vegetables with cooking liquid used to make the sauce.

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    Suggested vegetables: potato with a little onion, carrot, zucchini, cabbage with a little ham, sauteed onion, mushroom, broccoli.

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    Season to taste.

* Per serving · 4 servings · Values may vary.