Monday, December 6, 2010

Cream of Chicken Soup

1 medium onion, diced
2 tablespoons butter
2 tablespoons featherlight flour
2 cups milk
3 chicken bouillon cubes (gluten free)

Saute onion in the butter.  Stir in the flour.  Heat it slightly and stir in the milk.  Add the bouillon cubes and stir until thick and the bouillon dissolves.  This soup is very flavorful because of the 3 bouillon cubes.  It works great in sour cream potatoes, chicken enchiladas, etc.  If you don't like it as strong, just add 2 cubes.

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