4 TBSP. BUTTER
3 TBSP. ALL PURPOSE FLOUR
1 CAN CHICKEN BROTH (14OZ OR 1 3/4 CUP)
3/4 CUP HALF AND HALF
1/4 TSP. SALT
MELT BUTTER
STIR FLOUR AND SALT
POUR IN CHICKEN BROTH AND WHISK OVER HEAT UNTIL BUBBLY AND AS IT THICKENS ADD
HALF AND HALF. CONTINUE TO WHISK.
**I MAKE A MUSHROOM SOUP WITH THIS SAME RECIPE, BUT I ADD SLICED MUSHROOMS AND
I SUBSTITUTE THE CHICKEN BROTH FOR BEEF BROTH.**
About gDonna The photo is my son and myself. Now days you can get a photo made to look old like this one. This photo was taken when this was the new look.
Harry S Truman was president when I was born and world war II had ended. I grew up in a time when lunch was put in a brown paper bag and a sandwich was wrapped with wax paper. There was no such thing as pantyhose, we wore stockings that attached to the rubbery clippy things that attached to the girdle. Convenience stores were not common and when we took a trip we packed a picnic basket because many places did not have fast food. Highways had places to pull over and stop, some with picnic tables. Read more ....
Nut free Cream of Chicken Soup
June 17, 2011
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