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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.
