Cream of Chicken Soup

To make cream of anything soup, just substitute the broth for another type. This recipe makes a little over a cup, equivalent to one can of soup. It will keep for a couple days in the fridge, but is best used the day you make it.

Ingredients:

- 3 tablespoons butter
- garlic, onions, and/or mushrooms (optional)
- 3 tablespoons flour

- 1/2 cup chicken stock or broth
- 1/2 cup milk

- salt and pepper

Directions:

Melt the butter in a small saucepan over medium heat, then add the flour. Cook, stirring rapidly, until the mixture is thick.

Add the chicken stock; whisk until smooth. Add the milk. Bring to a simmer; cook, stirring, until thickened.

Remove from heat; add salt and pepper to taste.