Tasty Low-Fat Cream Soup
Makes:
2 servings
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.
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)
Directions
- Wash hands with soap and water.
- Peel and chop the onion.
- Chop the celery into small pieces.
- Put the celery and onion in a saucepan.
- Add 1/2 cup chicken broth (save the other cup of chicken broth for later).
- Cook these ingredients on low heat. Let the broth simmer for 2 to 3 minutes.
- In a small bowl, mix the dry milk, flour, and pepper. Add them into the 1 cup of chicken broth that hasn't been cooked yet. Beat till smooth.
- Add this mix to the celery, onion, and broth.
- Cook over medium heat till the soup thickens.
University of Connecticut Family Nutrition Program
Senior Nutrition Awareness Project (SNAP) Newsletters
