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MuffyCREAM SOUP SUBSTITUTE
2 tablespoons butter
3 tablespoons flour
1/2 cup chicken broth
1/2 cup milk (I used 1%)
Dash of salt and pepper
In a small sauce pan, melt butter. Whisk in flour and let cook for 1-2 minutes.
Slowly stir in chicken broth, then milk. Stir until it begins to thicken. Let it simmer for a few minutes. Season with a dash of salt and pepper.Printed from: centercutcook.com
- BlackRaven
This is just what I needed, we are going gluten free and we love our cream soups!!
Muffy
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