Recipe: Creamed Soup Base / Substitute for One Can of Condensed Soup (using egg yolk)

CREAMED SOUP BASE / SUBSTITUTE FOR CREAM SOUP

"This recipe is the equivalent to one 10 3/4 oz can cream of chicken soup. The recipe may be doubled, but still use only 1 egg yolk.

1 1/2 cups chicken broth
4 tbsp. flour
2 tbsp. butter
1 tbsp. cream
1 egg yolk

In a small saucepan, heat broth 10 minutes.

Melt butter and stir in flour to make a roux. Whisk roux into broth.

In a small bowl, blend together cream and egg yolk. Gradually add 1/4 cup of broth mixture. Pour contents of bowl into saucepan. Cook and stir for 10 minutes. Do not boil.

Make 1 1/4 cups