4 tablespoons unsalted butter
1½ cups flour, divided
3 cups half and half, room temperature
4 cups chicken broth, low sodium (divided)
1 teaspoon poultry seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon parsley
½ teaspoon basil
½ teaspoon paprika
½ teaspoon black pepper
In medium sized saucepan, over medium heat, melt butter. Once butter is melted add ¾ cup flour. Whisk to create a paste. Cook for 2-3 minutes, whisking frequently. Add half and half, whisking as you pour. Whisk until completely combined.
Add 2 cups chicken broth and all spices. Whisk to combine and bring to a boil.
In a quart sized mason jar combine ¾ cup flour and 2 cups chicken broth. Seal tightly and shake the living tar out of your mixture. You will create a smooth flour mixture for thickening your sauce called a slurry.
Slowly pour slurry into soup, whisking constantly. Bring back to a boil and cook until mixture is thick enough to coat the back of a spoon and remove from heat.
Allow to come to room temperature if you are planning to freeze it. I like to freeze 12 ounce portions of this soup to replace the cans of soup called for in popular easy recipes.
Recipe printed from http://TheSlowRoastedItalian.com/
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