If you are a making a recipe that calls for one can condensed cream of chicken, broccoli, or mushroom soup which you don’t have then use this thick gravy instead.
Instead of a cup of milk you just use 1/2 cup milk and 1/2 cup broth. Any kind of broth will do.
Don’t have broth? Cut up a 1/4 cup of raw meat, poultry, or fresh vegetables (or a combination of those things) and boil in a cup of salted (1/4 to 1/2 tsp salt) water until well done, reduce heat, and simmer for 15 to 20 minutes.
You really only need to use a half cup of the liquid broth — but if desired you can emulsify, blend, or process it until smooth or just until the solids have become tiny bits — especially if the ingredient used to make the broth happens to be chicken, broccoli, or mushrooms.
2 tablespoons butter
3 tablespoons flour
1/2 cup milk
1/2 cup broth
1/4 teaspoon salt
1/4 teaspoon black pepper
In a small sauce pan, melt butter over medium-low heat. Whisk in flour and let cook for 1-2 minutes to form the rue. Slowly stir in the broth, then milk. Whisk continuously until it begins to thicken. Stir in the salt and pepper. Let it simmer for a few minutes whisking occasionally until very thick.
Equivalent to one can of condensed creamed soup.