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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