Cream of Whatever

On our journey to be Dairy Free, I discovered this amazing recipe for Cream of Whatever. I make this anytime a recipe calls for cream of chicken, cream of mushroom, cream of celery (you get the idea). In addition to being a dairy free option, it is also healthier - since it doesn't come from a can.

Cream of Whatever
3 Tablespoons of Butter
3 Tablespoons of Flour
1/4 teaspoon of salt
dash of pepper
1 1/4 Cup of Milk (liquid)

Melt Butter in a saucepan, stir in flour and seasonings. Cook over medium heat until bubbly. Add liquid slowly, using a wire whisk. Cook until thick.

Makes 1 Cup (or 1 can of condensed cream of whatever)

CREAM OF TOMATO - Use tomato juice for liquid. Add dash of garlic, onion powder, basil, oregano
CREAM OF CHICKEN - Use chicken broth for half the liquid. Add 1/4 teaspoon of poultry seasoning or sage.
CREAM OF MUSHROOM or CELERY - Saute 1/4 Cup of mushrooms or celery (chopped) and 1 Tablespoon of minced onion in butter before adding flour.