3TbspFlourGluten-Free? Use Bob's Red Mill GlutenFree Flour or Cornstarch
1/2cuplowfat milkcan substitute unsweetened soy or almond
1/2cuphomemade chicken broth
PinchPepper
Instructions
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