Saute in 3 T Butter until mostly soft
4 green onions sliced using the entire onion
2-3 cloves of garlic diced.
Add 4 Tablespoons of flour to make a roux. Cook until light gold.
Add 2 cups milk and 2 cups of chicken broths.
Add ¼ teaspoon salt and ¼ teas black pepper and ¼ teaspoon Lowrey’s season salt.
Add 2 cups diced cooked chicken
Stir occasionally until thickened.
Makes 3-4 cups soup.