*  Exported from  MasterCook  *
 
                            DIET CREAM SOUP BASE
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Diabetic                         Crockpot
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         WHITE SAUCE
    3 1/2   tb           Instant milk powder
    1 1/2   tb           Cornstarch
    1 1/4   c            Cold water
                         TOMATO
    8       oz           Can tomato sauce
    3       tb           Chopped onion
    1       pn           Dry rosemary, crumbled
    1       pn           Fresh ground pepper
    1       pn           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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