Preparation / Directions:
Preparation : 1. Boil a whole chicken in water to cover. When tender, strain chicken from stock, reserving stock. Remove bones and skin from chicken; dice meat. 2. Boil down stock, if necessary, to about 1 quart of liquid. 3. Saute (in butter) 1 or 2 onions, 2 or 3 stalks of celery, and some sliced mushrooms (possible substitute; shaved carrots). 4. When vegetables are tender, throw in a handful of diced ham. 5. Put chicken and vegetables into stock. 6. Just before serving, add 2 cups of cream and float slices of 2 or 3 hard-boiled eggs in soup.