The (thrifty and tasty) Demise of Cream-of-Chemical Soups

     Because we had to go preservative-free at our house, I've been experimenting with a substitute for the condensed cream soups that I used to use in my recipes.   I've finally found a really yummy and inexpensive replacement recipe.

Cream of Chicken Soup Concentrate
4 Tbsp butter
4 Tbsp flour
14.5 ounces chicken broth (that's one can in most brands)
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 teaspoon seasoned  salt
1/8 tsp black pepper

Melt the butter in a saucepan over medium heat.  Whisk in the flour and spices until smooth and bubbly.   Add the chicken broth.  Stir until thick and bubbly.   Mixture will seem a little thin at first but it thickens up after resting off the heat for five minutes or so. If you want to add a bit of chicken to it you can but I'm usually putting it in a chicken dish so I don't.   This yield on this recipe is about 20 ounces which is the equivalent of 2 cans of the commercially prepared stuff.