3 Tbsp butter
3 Tbsp flour
1/4 tsp salt
dash of pepper
1 1/4 cup milk or stock
Melt butter in saucepan. Stir in flour and seasonings. Cook over medium heat until bubbly, stirring frequently. Add milk slowly, stirring with wire whisk to prevent lumps. Cook until thick. May add any sauteed vegetables or liquid combinations you choose or substitute stock for milk or oil for butter. Be creative--much better than store-bought soups. Yield: 1 cup.
Tomato soup: use tomato juice for liquid. Add sash of garlic and onion powder, basil and oregano.
Mushroom/celery/chive soup: Saute 1/4 cup chopped mushrooms, celery or chives and 1 TBSP minced onion to butter before adding flour.
Cheese soup: Add 1/2 cup shredded cheese after the liquid. Stir until melted.
Chicken soup: Substitute chicken broth for half or all the liquid. Add 1/4 tsp poultry seasoning or sage.
NOTE: I've just added a can of mushrooms to the base soup above for cream of mushroom soup. :)
From--Whole foods for the whole family cookbook by LLL
1 whole egg at room temp
1 egg yolk at room temp
1 teaspoon Dijon-type mustard
1 ½ TBSP lemon juice
¾ cup extra virgin olive oil
Generous pinch sea salt
In your blender or food processor, place egg, egg yolk, mustard, salt and lemon juice. Process until well blended, about 30 seconds. Add oil drop by drop with motor running. This has to be done very slowly! Taste when blended to check seasonings. You may wish to add more salt and lemon juice. Will keep for about 2 weeks in the fridge.
4 c four
1/2 t baking powder
4 t salt
4 T shortening
1 c water
mix everything together
form and flatten into totilla shape. fry in frying pan