Cook over moderate heat, stirring occasionally, until soup is slightly thickened and flavors are blended. Garnish with slices of hard-cooked egg, if desired. Serve with croutons (see recipe on this page).
Menu suggestion
Serve with meat sandwiches and baked apples.
Sauces and Gravies
Sauces and gravies are not difficult if you begin with these basic recipes. As you become more expert, you can develop your own variations.
White sauce
1 cup
| Thin | Medium | Thick | |
| Fat (tablespoons) | 1 | 1 or 2 | 2 or 3 |
| Flour (tablespoons) | 1 | 2 | 3 or 4 |
| Salt (teaspoon) | ¼ | ¼ | ¼ |
| Milk (cup) | 1 | 1 | 1 |
Melt butter, margarine, or other fat in heavy saucepan. Blend in flour until smooth. Add salt. Add milk slowly, stirring rapidly to prevent lumping. Bring mixture to a boil, stirring constantly. Reduce heat and cook 1 minute, stirring constantly. Remove from heat.
Thin white sauce is used in cream soup, gravy, and in creamed and scalloped vegetables, eggs, fish, and meat.