1 tbsp. corn oil butter
3 tbsp. flour
1/2 c. low sodium chicken broth
1/2 c. low-fat milk

Make a basic cream sauce by melting butter over moderate heat. Stir in flour; keep stirring until flour and butter are combined. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep lump- free. Return to heat. Bring sauce to a boil and cook, stirring constantly, until it thickens. Can be varied for different soups by using tomato juice instead of chicken stock for a tomato soup, diced celery, celery seed, or mushrooms for added flavor.