1/2 cup flour

2 chicken bouillon cubes

1 teaspoon Kitchen Bouquet

1/8 teaspoon pepper

 

Blend 1 cup broth with flour until smooth; set aside.  Heat remaining broth with bouillon cubes in sauce pan.  Stir flour mixture into hot broth.  Cook and stir over moderate heat until mixture thickens. Reduce heat.  Add Kitchen Bouquet and pepper.

 

Makes about 4 cups.

 

1% fat, less than 1 gram per serving.

 

Variation:  Replace 1/4 cup broth with dry sherry and add 1 tablespoon chopped parsley.