*  Exported from  MasterCook  *
 
                            Diet Cream Soup Base
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Diabetic                         Crockpot
                 Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         WHITE SAUCE
    1      Can           tomato sauce -- (8 ounces)
    3 1/2  tablespoons   Instant milk powder
    3      tablespoons   Chopped onion
    1 1/2  tablespoons   Cornstarch
    1      pinch         Dry rosemary -- crumbled
    1 1/4  cups          Cold water
    1      pinch         Fresh ground pepper
                         TOMATO
    1      pinch         Cayenne pepper
 
 This recipe is suitable for anyone who needs to know the exact contents of 
  soup. OTHER OPTIONS: Regular recipes use about 1 1/2 Tb butter and 1 1/2 
 Tb  flour per cup of milk for a medium white sauce.
  5 oz evaporated milk plus 5 oz water plus 1 Tb corn starch   1 cup soy 
 milk plus 1 Tb corn starch   1 cup skim milk plus 1 Tb vegetable oil plus 
 1 Tb 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.
  Stir constantly in the top of a double boiler until the sauce thickens  
 and simmers, then cook ten minutes.  A medium saucepan set in a larger  
 saucepan of simmering water works, too.
  Fresh tomatoes may be cooked with onion and seasoning, allowed to cool  
 and pureed in a blender to make the sauce.  If the tomato mixture is  
 colder, add a little of the hot white sauce to bring it to the same  
 temperature. This prevents curdling when the red mixture is gradually  
 added back into the pot with the white sauce.
  Heat soup until it is hot enough to serve but do not allow it to boil.
  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.  Makes about 2  
 cups. Suggested vegetables:  potato with a little onion, carrot, zucchini, 
  cabbage with a little ham, sauteed onion, mushroom, broccoli. Season to  
 taste.
  Tested Dec 93 using powdered milk, and (thawed) canned tomato by  
 Elizabeth Rodier.  This was a successful experiment based on a combination 
  of recipes from several different books.
  
 
 
 
 
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