From the Pantry Butler kitchen

Tasty Low-Fat Cream Soup

2 servings

Tasty Low-Fat Cream Soup

Try this soup on a cold evening as a start to your meal. Or enjoy this soup with a side of salad, fruit, and whole grain bread. USDA MyPlate Kitchen — University of Connecticut Family Nutrition Program — Senior Nutrition Awareness Project (SNAP) Newsletters (public domain), via myplate.food

Ingredients

  • 2 tablespoons onion — chopped
  • 1/4 cup celery — chopped
  • 1 1/2 cups low-sodium chicken broth — divided
  • 2/3 cup non-fat dry milk powder
  • 1 1/3 tablespoons flour
  • black pepper — to taste

Method

  1. Wash hands with soap and water.
  2. Peel and chop the onion.
  3. Chop the celery into small pieces.
  4. Put the celery and onion in a saucepan.
  5. Add 1/2 cup chicken broth (save the other cup of chicken broth for later).
  6. Cook these ingredients on low heat.
  7. Let the broth simmer for 2 to 3 minutes.
  8. In a small bowl, mix the dry milk, flour, and pepper.
  9. Add them into the 1 cup of chicken broth that hasn't been cooked yet.
  10. Beat till smooth.
  11. Add this mix to the celery, onion, and broth.
  12. Cook over medium heat till the soup thickens.

Save this to your own cookbook

The Pantry Butler keeps every recipe you find in one place — tap Share on anything from Instagram or a food blog and it files the ingredients and steps for you. Free for your first 20 recipes.

Save this recipe →

← The Kitchen Table