Cream of soup

note: 3 tablespoons Butter, Or olive oil

note: 3 tablespoons Gluten free flour

note: ¾ cup gluten free Chicken Broth

note: ½ cup Whipping cream

note: ¼ teaspoon Dried Thyme

note: ¼ teaspoon Dried Parsley

note: Salt and Pepper, To taste

1. Melt the butter in a saucepan over medium heat. Add the flour and whisk until the flour just starts to brown.

3. Add the broth and cream while whisking and bring to a boil.

4. Boil until thickened.

5. Use immediately in any recipe calling for canned condensed soup or store in the refrigerator for up to a week.

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