Cream of Something Soup

We all have them. Recipes we feel guilty about because they have the trans-fat-sodium laden cans of cream of something soup, but we love our recipes too much to quit making them. I was so excited when I tried this recipe - it was cheaper and healthier. I also added 1/2 cup of cauliflower puree to it, at times, to make myself feel EVEN better. The nice thing about this recipe is if you are cooking for someone with a milk, egg, soy or wheat allergy you can use substitutes to make it allergy friendly. Anyway, here's the recipe. I adapted it to my own taste but included a link to the original:

Recipe for Homemade White Sauce (Also known as a Bechemel Sauce)

2 tablespoons butter
2 tablespoons flour
1 cup whole or 2% milk (plus more for thinning)
chicken stock, chopped mushroom, chopped celery, etc.
1/4 teaspoon salt
4-5 grinds fresh black pepper
1/2 cup cauliflower puree (optional)

In saucepan, melt butter over medium-low heat. Once melted, add flour and whisk with butter. You have now created a roux.

Add milk to butter/flour mix a little at a time and WHISK, WHISK, WHISK!

Cook on medium-high heat, stirring often. Once sauce begins to bubble (DO NOT BOIL), reduce heat to low and simmer for 5-7 minutes more until sauce thickens and has a velvety consistency. Season to taste with salt and pepper.

If sauce is too thin, whisk in more flour. If sauce is too thick, whisk in more milk. (You now have Sauce Bechemel)

Add 2-3 tablespoons chopped mushrooms for "cream of mushroom". Add 3-4 T chicken stock for "cream of chicken". Add 1 tablespoon pizza sauce or spaghetti sauce for cream of tomato. Add 2 tablespoons of chopped celery for cream of celery.

Adapted from recipe on http://www.5dollardinners.com/2008/10/homemade-white-sauce.html