Cream of Soup Substitute

3 T. maragaine
3 T flour
1/4 tsp salt
1 cup of safe milk, broth(or bouillon+water), or combination

Melt margarine in sauce pan. Stir in flour and salt. Cook and stir until bubbly. Using wire whisk, stir in one cup of safe milk, stock, or combination. Cook just until smooth and thick.
Makes slightly over 1 cup and is the same as a 10 oz. can of undiluted condensed soup.

Options:

Cream of chicken: Use chicken broth or safe bouillon as half the liquid. Add 1/4 tsp. poultry seasoning and some diced chicken.
Cream of mushroom: Saute 1/4 cup chopped mushrooms and 1 Tbsp. finely chopped onion in safe margarine before adding the flour.
Cream of celery: See mushroom, but use ½ cup celery instead of mushrooms.

You can vary the flavor by adding curry powder, garlic, onion, celery salt, lemon juice, chili powder, parsley, chopped veggies, chives, etc.