Cream of Chicken Soup
This recipe yields about the same as 2 cans cream of chicken soup whisked with one can of milk which is what I used BEFORE finding this great recipe! I usually '5x' this for saucy meals.
2 Tbsp melted butter (or red palm oil...it's even better!)
3 Tbsp. freshly ground whole wheat pastry flour
1/2 cup chicken broth (I use 1/2 cup water and 2 tsp. Frontier Naturals chicken-flavored broth powder)
1/2 cup milk
1/4 tsp. salt
Whisk flour into melted butter slowly until smooth. Remove from heat and gradually add liquids, stirring with whisk until smooth. Return to medium heat. Add salt, cook and stir till smooth and thick (about 10 minutes).
Easy and NO chemical additives, preservatives, etc, though the quality of your chicken bouillon is important. Find and use Frontier Naturals!! This is a multi-purpose gravy that substitutes for all the "Cream of" soups:
For celery, omit chicken broth, use one cup milk and add 1 cup sauteed celery.
For beef dishes, use beef broth powder instead.
We don't eat mushroom, but you could experiment and figure out how many mushrooms are right!