| 1 | This recipe is suitable for anyone who needs to know the exact contents of soup. |
| 2 | Other options: regular recipes use about 1 ?tb butter and 1 ?tb flour per cup of milk for a medium white sauce. |
| 3 | 5 oz evaporated milk plus 5 oz water plus 1 tb corn starch |
| 4 | 1 cup soy milk plus 1 tb corn starch |
| 5 | 1 cup skim milk plus 1 tb vegetable oil plus 1 tb corn starch |
| 6 | 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. |
| 7 | stir constantly in the top of a double boiler until the sauce thickens and simmers, then cook ten minutes. |
| 8 | A medium saucepan set in a larger saucepan of simmering water works, too. |
| 9 | fresh tomatoes may be cooked with onion and seasoning, allowed to cool and pureed in a blender to make the sauce. |
| 10 | If the tomato mixture is colder, add a little of the hot white sauce to bring it to the same temperature. |
| 11 | This prevents curdling when the red mixture is gradually added back into the pot with the white sauce. |
| 12 | heat soup until it is hot enough to serve but do not allow it to boil. |
| 13 | the same method may be used with ?to 1 cup of cooked diced (or pureed) vegetables with cooking liquid used to make the sauce. |
| 14 | Makes about 2 cups. |
| 15 | Suggested vegetables: potato with a little onion, carrot, zucchini, cabbage with a little ham, sauteed onion, mushroom, broccoli. |
| 16 | Season to taste. |
| 17 | tested dec 93 using powdered milk, and (thawed) canned tomato by elizabeth rodier. |
| 18 | This was a successful experiment based on a combination of recipes from several different books. |
