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15 minutes
15 minutes
- 0.5 cup butter
- 6 tablespoons all-purpose flour
- 2 cups milk, or more as needed
- 2 cubes chicken bouillon
- ground black pepper to taste
- In a saucepan, melt the butter until bubbly. Stir in flour to create a smooth paste. Gradually pour in milk and bouillon, stirring constantly. Simmer on low heat until sauce thickens. Season with pepper to your liking. Adjust consistency by adding more milk as needed before adding remaining soup ingredients.
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