• Melt the butter in a medium saucepan. Add the flour, stirring constantly.
• Add the chicken broth, then the milk, stirring to prevent lumps.
• Bring to a boil and then turn the heat down to medium and simmer 5 minutes, continuously stirring.

For Cream of Chicken:

• Add 1/2 cup of shredded chicken off the bone. Stir into the cream soup mixture on low heat until heated through. I make my own shredded chicken from whole organic chickens that I buy on sale.

For Cream of Mushroom:

• Add 1/2 Cup sauteed mushrooms. I like to give my sliced mushrooms a couple of minutes in a lightly buttered saute pan to soften them and give them some extra flavor.

For Cream of Broccoli:

• Add 1/2 cup chopped, blanched broccoli. Broccoli should be firm, but cooked.
• Serve immediately, or cool and freeze. I use these Ball BPA-free 8 oz Freezer Jars