Stir in flour; keep stirring until smooth and bubbly.
Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth.
Return to heat.
Bring sauce to a gentle boil; cook, stirring constantly, until it thickens.
This cream soup base can be varied by using vegetable broth, sauteed chopped celery, celery seed, or sauteed chopped mushrooms. Adjust herbs or seasonings, as desired.Yields 10.5 ounces, approximately 1 can of cream soup
Cream Soup Base https://timandangi.com/cream-soup-base-recipe-our-weekly-menu/ January 9, 2012