Ingredients
- 4 pimiento (diced)
- 14 1/2 ounces nonfat chicken broth
- 2 tablespoons butter
- 2 1/2 tablespoons flour
- 2 teaspoons onion (grated)
- 1/2 teaspoon salt
- 1/4 teaspoon sauce (hot)
Place pimiento in container of an electric blender, and process until smooth, stopping once to scrape down sides. Set pimiento aside.
Melt butter in a heavy saucepan over low heat; add flour, and stir until mixture is smooth. Cook 1 minute, stirring constantly.
Add chicken broth and half and hald gradually to flour mixture; cook over medium heat, stirring contstantly, until mixture is thickened and bubbly.
Stir in pimiento, onion, salt, and hot sauce; cook over low heat, stirring constantly, until thoroughly heateds.