|
Chicken Velvet Soup | ||||||||
Course : Indian Source: The James Whitcomb Riley Cookbook Serves: 5 |
|
|||||||
Ingredients:
| ||||||||
Preparation / Directions:1. In saucepan, melt butter or margarine. Blend in flour, then stir in milk, light cream and chicken broth. 2. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. 3. Reduce heat. Stir in finely chopped cooked chicken and dash of pepper. 4. Return soup to boiling and serve immediately. Makes about 5 cups of soup.
| ||||||||