I don’t think I have ever once – not once – come home with everything on my grocery list. I always forget something. At least it’s never been a kid. I always come home with three, thank goodness. Anyway, one thing I never have is Cream of Chicken Soup. But now I have discovered you can easily make your own. I only use this in casseroles and my turkey tettrazini – I wouldn’t eat it straight. Here it is for you:
DIY Cream of Chicken Soup
(To make the equivalent of two cans)
2 Tbsp butter
6 Tbsp flour
1 C Chicken Broth
1 C Milk
Salt and Pepper to taste
Melt the butter and add the flour and stir to make a roux. Don’t be scared. Roux is just the French way of saying melt the butter and add the flour. It just sounds fancier in French. Like how I sound fancier when I play the piano in German. Last night I played Leichte Beweglichkeit im ruhigen Staccato. I know, right? Impressive! Actually it’s just a rather dull technic exercise in “light motion in quiet staccato.” Oh, but you should hear my Gleichheit in Doppellaufen.
So, make the roux. I even kinda messed it up tonight and all was still well. I don’t speak French fluently, ya know!
Remove from heat and slowly add chicken broth and milk. Return to heat and bring to slow boil. Lower heat and mixture will thicken – keep your eye on it and stir every once in a while. Add salt and pepper to taste and there you have it!