Condensed Cream "of" Soup

This recipe comes from Keni on Group Recipes. I did not find it here after searching, and after trying it want to post it based on its simplicity and quality. The original recipe called for 1/4 cup "of" ingredient. I used chicken in this recipe, and the recipe makes the equivalent of one can of Condensed Cream Of Chicken soup. You can substitute the chicken for any "of" ingredient, i.e. mushroom, celery, onion, potato, broccoli, cauliflower, etc., and chicken stock with vegetable stock. I made Condensed Cream of Turkey soup using turkey stock and turkey from Thanksgiving left overs!

• Ready In: 10 mins
• Yields: 11 oz

Ingredients

• 2  tablespoons butter
• 1⁄4 cup chicken, finely chopped
• 1⁄4 cup flour
• 1⁄2 cup  chicken stock
• 1⁄2 cup milk (lowfat is okay)
•  salt, to taste
•  black pepper, to taste

Directions

1. In small saucepan, put butter and the "of" ingredient and cook until soft, not just tender. If using chicken, just make sure it's cooked through.
2. Add flour and stir together. It will be thick and gooey.
3. Slowly add stock while stirring or whisking to avoid lumps.
4. Bring to a boil and cook a few minutes until thickened. If seems too thick, you can add a tsp or so more broth, just don't forget, you've still got milk to add.
5. Add milk, salt and pepper and stir until combined and thick. Remember this is a condensed version of the soup, it will be thick.