2 Tbsp butter
1/4 c flour
2 c liquid
1/2 tsp salt
pepper to taste
~ 1/4 c main ingredient, diced very fine
In a large skillet, melt butter and whisk in flour (which should make a thick roux). Slowly whisk in liquid over medium heat. When mixture reaches a low boil, cook for about 2 minutes to thicken. Turn off heat and stir in remaining ingredients.
Cream of Chicken Soup
The liquid should be 1 c milk + 1 c chicken broth/stock. At the end, add diced cooked chicken.
Cream of Mushroom Soup
Use 1 c milk + 1 c broth/stock (beef, chicken, or vegetable are all fine – choose what will work best in the dish you are making), then add canned or lightly sauteed mushrooms. If you use canned, feel free to use the containing liquid to replace part of the broth/stock.
Plain White Sauce
For a neutral thickening sauce, just use two cups of milk for the liquid, and omit any additional ingredients.
Yield = a generous 15 oz can of condensed soup
Source: Angela Hoffman