Pot Pie Soup
Sauté:
1/4 cup butter
1/2 onion, grated
whisk in 1/4 cup flour
whisk in 1 cup milk
In another pan
heat 2 cups chicken broth (or add 2 ½ cups boiling water and one large chicken bullion cube). Add 1 cup ½-n-½ and 1 cup milk and bring to a boil again. Remove from heat. Add ¼ tsp, 1 tsp sea salt, 2 shakes season all, and 4 dashes Tabasco sauce, about ½ tsp garlic powder and thyme). Stir well. Mix in flour/milk/butter mixture. Season more to taste. Add 1 cup chicken and any other COOKED veggies (carrots? Potatoes?)
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