"Cream of" Base

INGREDIENTS

2 tablespoons butter (smart balance)
3 tablespoons all-purpose flour (Bob's Red Mill one to one)
1/2 cup low sodium chicken broth (GF, YF)
1/2 cup low-fat or fat free milk (unsweetened DF milk or LF milk)
salt and pepper to taste

Prep Time: 10 minutes
Cook Time: 10 minutes

Total Time: 20 minutes
Yield: Makes 1 Cup
2. Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly.
3. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth.
4. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. Taste and add salt and pepper, as needed to taste.
5. Use in casseroles in place of condensed cream soups.
6. This cream soup base can be varied by using vegetable broth, sauteéd chopped celery, celery seed, or sauteéd chopped mushrooms. Add herbs and or seasonings, as desired.

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