When I was a student at Iowa State University back in the mid-1990s, the school's food service system in the dormitories was outstanding. The food was truly excellent, and most of it was made onsite at the various dormitory complexes. In retrospect, the variety available to us was amazing, too.
At that time, any student who ate at the dining hall could request any of the recipes for the foods we were served. After eating this soup for two years and loving it from the start, I marched myself into the kitchen one day and asked for the recipe. I'm so glad I did! I have a niece and nephew who have been part of the dormitory system at ISU within the last two years, and they tell me that this soup is no longer served there. I find that very sad because this is my favorite soup of all time.
The recipe that the food service people gave me was in huge quantities, of course, but I gave the recipe to my aunt Ellen, who is a fabulous cook, and she reduced it to proportions that are manageable in a home kitchen. However, as always, I have altered the recipe since then to make it a little simpler and easier to make; however, the flavor is exactly the same as what we ate at ISU. Here is what you need to do:
1. Bring four cups of chicken broth to a boil directly over the firebox. I've used homemade broth, store-bought canned broth, and broth made from bouillon paste or cubes. In the pictures below, you see four cups of water with four Herb Ox chicken bouillon cubes in them.
7. Move the melted butter directly over the firebox, add the flour to it, and cook it into a roux.