6 tbsp. unsalted butter
6 tbsp. all purpose flour
1 tbsp. instant chicken bouillon
1/2 tsp. seasoned salt
1/4 tsp. pepper
4 1/2 c. milk

Melt butter in a medium saucepan. Stir in flour, bouillon, salt, and pepper until smooth. Remove from heat, gradually stir in milk. Bring to a boil and stir 1 minute. Remove from heat and use immediately in broccoli and mushroom soup or keep up to 1 week, covered in refrigerator. Can be frozen for as long as 1 month. Thaw before use. Makes 4 1/2 cups.