Sunday, May 12, 2013

Cream of Chicken Soup

Cream of Chicken Soup

This recipe can be used as pretty much any kind of soup base. Use different bouillon for a different flavor.
1/2 Cup (1 stick) Butter
6 Tbsp Flour
2 cups Milk, room temperature
2 tsp Chicken Bouillon (or two cubes)
salt/pepper to taste.

          Measure milk into a 2 cup measuring cup and sit it on the counter.

    Over Medium heat, melt butter. Add flour and stir constantly until a paste forms (aka: roux).

    Add milk, bouillon, salt, and pepper, and stir until thickened--about 10 minutes.

    This is now ready to use. Add more ingredients (cheese, potatoes, onions, etc) to make a soup or use as-is in a recipe.

    Yeild: equivalent of 2 cans Cream of Chicken Soup

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