Homemade Cream Of Chicken Soup

• 6 Tbsp. butter
• 4 Tbsp. flour
• 1/2 tsp. salt
• dash of pepper
• 3/4 c. milk
• 1 Tbsp. chicken soup base (found at HEB by the bouillon)
• 1 c. hot water
• 1/4 c. finely chopped onion

1. In microwave, boil 1 cup water with 1 tablespoon soup base until dissolved.
2. Set aside.
3. In a medium saucepan, melt butter over medium-high heat until sizzling.
4. Using a wire whisk, add flour and briskly stir.
5. Brown flour in butter.
6. Add salt and pepper as you continue to stir.
7. Add the soup base and water mixture along with the milk and onion.
8. Continue to whisk until thickened.
9. You may add more soup base to the finished produce to taste by dissolving it in a few tablespoons of water and stirring into finished soup.
10. Makes about 16 ounces of soup.

butter, flour, salt, pepper, milk, chicken soup base, water, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=67151 (may not work)