Sort ingredients
smit152
QR Code
Listen
Pdf
Melt the butter in a heavy bottomed stock pot or saucepan over medium heat.
Whisk in the flour and cook for 1 minute. This removes the raw flour taste. A thick paste will form (called a roux).
Slowly whisk in the chicken stock. After the chicken stock is well combined in the roux, whisk in the milk, pouring slowly, and add in the seasonings (or seasoned salt).
While still on medium heat, whisk until the soup comes to a boil again, and cook until it’s thickened, for about 2-5 minutes. Remove from heat.