Tasty Low-Fat Cream Soup

15 min · Serves 2

Based on a recipe from University of Connecticut Family Nutrition Program Senior Nutrition Awareness Project (SNAP) Newsletters, via USDA MyPlate Kitchen

What goes in

• 29.6 mlonion, chopped
• ¼ cupcelery, chopped
• 1½ cupslow-sodium chicken broth
• ⅔ cupnon-fat dry milk powder
• 19.7 mlflour
• black pepper (optional)

How to cook it

1. Place the chopped onion and celery into a saucepan along with 1/2 cup of the chicken broth.
2. Simmer the vegetables over low heat for 2 to 3 minutes.
3. In a separate small bowl, whisk the dry milk powder, flour, and pepper into the remaining 1 cup of chicken broth until smooth.
4. Stir the milk and flour mixture into the simmering saucepan.
5. Heat over medium, stirring constantly, until the soup has thickened.

More Kubbord recipes