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  CREAMED SOUP BASE
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 261
Ingredients:
White Sauce:
3-1/2 Tbls. instant milk powder
1-1/2 Tbls. cornstarch
1-1/4 C. cold water
Tomato:
8 oz. canned tomato sauce
3 Tbls. chopped onion
1 pinch dry rosemary, crumbled
1 pinch fresh ground pepper
1 pinch cayenne pepper
Instructions:
Put ingredients in a blender and process at high speed until well blended, or put ingredients in a jar and shake, or stir dry ingredients into cold milk with a whisk. Stir constantly in the top of a double boiler until the sauce thickens and simmers; then cook 10 minutes. A medium saucepan set in a larger saucepan of simmering water also works well. Fresh tomatoes may be cooked with onion and seasoning, allowed to cool, and pureed in a blender to make the sauce. If the tomato mixture is colder, add a little of the hot white sauce to bring it to the same temperature. This prevents curdling when the red mixture is gradually added back into the pot with the white sauce. Heat soup until it is hot enough to serve, but do not allow it to boil.
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