Melt butter in a small saucepan over medium-low heat. Add flour to melted butter and stir well until no lumps remain.
Add milk, broth, salt, and pepper. Continue cooking over medium-low, stirring constantly, until thickened, about ten minutes.
Use as a replacement for any recipe calling for one can of cream of chicken soup.To make Cream of Mushroom- Substitute beef broth for chicken and add 1/4 cup finely diced mushrooms to the melted butter in the pan, sautéing for 3-4 minutes before adding the flour and remaining ingredients and proceeding as usual. To make Cream of Celery- You can substitute vegetable broth for the chicken broth or keep that part as is. Add 1/2 cup finely chopped celery to melted butter in the pan, sautéing for 3.4 minutes or until tender, before adding the flour and remaining ingredients and proceeding as usual.