From Paulette Vickery's Recipe Collection
BB: CREAM SOUP SUBSTITUTE
soups
1/2 each onion, chopped
3 tablespoon liquid butterbuds
1 can chicken broth, 14oz
2 cup nonfat yogurt
1 tablespoon flour
1 tablespoon corn starch
Cook onion in butter buds until tender. Add chicken broth, yogurt, flour, and corn starch. Cook, stirring constantly, until mixture is smooth and bubbly. Season to taste. Makes 1 quart. If desired, chopped fresh or canned mushrooms can be added to make cream of mushroom soup.
Yield: 5 servings
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