Instructions: 1) In a medium saucepan, over medium-high heat, bring 2 cups of the chicken broth, seasoned with the salt and pepper to a boil. Whisk in the butter Buds and lower the heat to a simmer.

2) In a small bowl, whisk the browned roux with the remaining 2 tablespoons unheated chicken broth until dissolved. In a stream, whisk the roux mixture into the simmering chicken broth. Cook whisking constantly, until thickened, about 1 minute. Remove from the heat and serve hot.

NOTES : Numbers according to book Serving size 2 tablespoons: 18 calories trace of fat 1.1g.

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