Homemade Cream of Chicken Soup

This makes 2 cans

Ingredients:

4 Tablespoons butter

½ cup + 2 Tablespoons flour

2 cups chicken broth

1 chicken bouillon cube or 1 teaspoon Better than Bouillon 

1 cup milk

½ tsp of each:  celery salt, onion powder, garlic powder, salt, pepper

1. Warm your milk to prevent it from curdling or forming lumps.  Set aside
2. Melt butter in saucepan over medium heat.  Let it fully melt and wait until it starts to foam.  
3. Gradually add the flour, whisk continuously for 3 -5 minutes until it is the consistency of wet sand. Remove from heat
4. Add ⅓ of the chicken broth and whisk well.  Add another ⅓ and whisk well.
5. Add the remaining chicken broth, chicken bouillon, warm milk, and seasonings.  Whisk CONTINUOUSLY.
6. Return to heat and and bring to a near boil.  Continue to whisk until it becomes very thick.  Immediately remove from heat.  Soup will continue to thicken upon standing.
7. Run mixture through a mesh strainer for a super smooth consistency.

Homemade Cream of Mushroom Soup

Ingredients

¼ cup salted butter

8 oz  baby bella mushrooms, finely chopped

½ teaspoon garlic powder

¼ tsp of each - black pepper, onion powder, salt

⅓ cup all purpose flour

1 cup chicken broth

1 cup whole milk

1. In a medium-sized saucepan over medium low heat, melt ¼ cup salted butter
2. Add finely chopped mushrooms and stir until coated in butter.  Continue to cook until the mushrooms cook down and release most of their moisture - about 10-15 minutes
3. Add in garlic powder, pepper, onion powder, and salt
4. Add in flour and stir to combine.  Cook the mixture for 1 minute until mushrooms are coated and mixture is thick.
5. Slowly stream in chicken broth while constantly stirring to avoid lumps.
6. Slowly stream in milk while stirring constantly.
7. Bring mixture to a simmer, stirring frequently.  Allow to simmer 2 -3 minutes until thickened. Remove from heat.  Mixture will continue to thicken as it cools.