Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cream soup base: dissolve flour in 3 tbs butter and cook until flour taste is gone. slowly stir in 2 cups of milk. saute garlic, onion, tomatilloes, cilantro, and chilis in 1 tbsp butter. hold back about 1/3 cup of these ingredients and liquify the rest in a blender. pour 1 cup milk into bender. put portion held back and tomato in blender and coarsely chop. pour into soup mixture. add 1 cup milk. (this step makes it easier to get everything out of the blender.) stir into soup mixture. add salt and pepper to taste. heat stirring constantly. do not allow to boil. for a thicker soup, you can stir in 1 tablespoon corn starch dissolved in cold water or start with more flour and butter in your soup base.

Target recipe: variation: increase margarine to 1 stick. substitute 1 can rotel tomatoes with chilies for tomatoes (10 ounce) in a heavy pot, saute onion in margarine until onions become transparent. add green chilies and liquid. saute 2 to 3 minutes longer, careful to not brown. add tomatoes and grated cheese. heat over low heat until melted. cool slowly, stirring often to prevent film from forming. if you freeze, this will not happen when reheating. serve warm with tortilla-style chips.