 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This recipe can be prepared a day ahead and can easily be doubled or tripled. I garnish each serving with a dab of sour cream. By adding chicken and rice, you can turn it into a main course.—Kathy Schrecengost, Oswego, New York Ingredients:
2 small onions, chopped |
1/2 cup butter, cubed |
3 garlic cloves, minced |
6 tablespoons king arthur unbleached all-purpose flour |
6 cups chicken broth |
1/4 to 1/2 teaspoon cayenne pepper |
Directions:
1. In a large saucepan, saute onions in butter until tender, about 2-3 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 15 minutes. Stir in cayenne. Yield: 4-6 servings.
|
|