Ingredients:
- 2 tablespoons butter
- 3 tablespoons Isolated Soy Protein Powder (or 1 oz nutritional yeast flakes or maybe tofu [blended] OR Oat bran [blended or not])
- 1/2 cup low sodium chicken broth
- 1/2 cup low-fat or fat free milk
- salt and pepper to taste
Preparation:
- Melt butter in a saucepan over medium-low heat.
- Stir in oat bran; keep stirring until butter bubbling.
- Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth.
- Return to heat.
- Bring sauce to a gentle boil; cook, stirring constantly, until it thickens.
- Taste and add salt and pepper, as needed to taste.
Note: using oat bran instead of flour makes the mixture more lumpy but still helps it to thicken.
Use in casseroles in place of condensed cream soups.This cream soup base can be varied by using vegetable broth, sauteéd chopped celery, celery seed, or sauteéd chopped mushrooms. Add herbs and or seasonings, as desired.
NOTE: 1 oz nutritional yeast or 3 Tbsp of Protein Powder has the same protein 2 oz cooked pork for protein or 1 large egg.