In a medium sized frying pan, over medium high heat, melt butter. Whisk flour into butter until smooth, creating a roux for your soup.

Continue to whisk while pouring in chicken broth, followed by milk.

Allow to cook until thickened to consistency of a traditional "canned cream of" soup.

Add ground black pepper, whisking until well combined.

Use in place of any canned condensed soup called for in a recipe such as "green bean casserole".