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In a small sauce pan, melt butter over medium low heat.
Add flour to the pan, and whisk together to make a roux (about 1 to 1.5 minutes)
Add the chicken broth and milk, and whisk together to smooth out the lumps.
Stir in garlic salt.
Bring to a simmer and continue cooking until mixture thickens, about 2 to 3 minutes.
Remove from heat and use as you would a regular can of condensed soup.