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In a medium sauce pan, melt the butter over medium heat.
Add the garlic powder, onion powder, celery seed, salt, pepper and sourdough starter, whisking continuously until it thickens.
Stir in the broth a little bit at a time with the whisk to break up any lumps. Then add the milk.
Keep whisking continuously for 2-3 minutes until the roux thickens.
Add 3 cups of chicken broth to the saucepan and whisk until smooth and heated through.