Description
I stopped using canned foods, so this is my alternative. This makes about 2 cans worth, and is perfect for casseroles!
Ingredients
- 1 ½ cups chicken stock, divided
- 1 teaspoon finely chopped onion
- 1 clove garlic, finely chopped
- ½ cup milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon chopped fresh parsley
- ⅛ teaspoon lemon pepper seasoning
- 1 pinch ground allspice
- 1 pinch ground paprika
- 1 cup milk
- ¾ cup all-purpose flour
Instructions
- Place 1 tablespoon of chicken stock in a saucepan over medium-low heat
- and cook and stir the onion and garlic in the broth until they are softened
- about 3 minutes. Pour in the rest of the broth and 1/2 cup of milk
- and whisk in the salt
- black pepper
- parsley
- lemon pepper seasoning
- allspice
- and paprika. Bring the mixture to a boil
- reduce heat
- and allow to simmer for 1 to 2 minutes.
- Whisk together the remaining milk and the flour until smooth
- and whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to a boil and thickens.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 4