Sunday, September 7, 2014

Cream of Chicken Soup

Almost as quick as opening a can, but a million times tastier!

Cream of Chicken Soup

2 tablespoons olive oil
1 tablespoon butter
2 tablespoons all purpose flour
One onion, finely chopped
One or two cloves garlic, minced
2 cups chicken broth
1/4 teaspoon dried thyme

Heat olive oil and butter in medium sauce pan. Add onion and garlic and sauté until very lightly browned. Sprinkle flour over the onion and stir to combine. Pour in broth and stir constantly until bubbling and thickened. Pour into blender or food processor.  Add thyme and blend carefully until smooth. Cover blender with a towel to guard against the hot liquid.

This makes ready to eat soup. If you would like to make a substitute for a can of condensed soup, use only one cup of broth but the same amount for all of the remaining ingredients.

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