| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Indian |
Soups |
5 |
Servings |
INGREDIENTS
| 6 |
tb |
Butter or margarine |
| 1/2 |
c |
Milk |
| 3 |
c |
Chicken broth |
| 1 |
ds |
Pepper |
| 6 |
tb |
Flour |
| 1/2 |
c |
Light cream |
| 1 |
c |
Fine chopped cooked chicken |
|
|
1991 WILLIAMS, Dorothy June and Diana |
|
|
HANSEN |
|
|
The James Whitcomb Riley Cookbook |
|
|
Guild Press of Indiana, |
|
|
Indianapolis. |
INSTRUCTIONS
In saucepan, melt butter or margarine. Blend in flour, then stir in milk,
light cream and chicken broth. Cook over medium heat, stirring constantly,
until mixture thickens and comes to a boil. Reduce heat. Stir in finely
chopped cooked chicken and dash of pepper. Return soup to boiling and
serve immediately. Makes about 5 cups of soup.
This recipe was a standard at the L.S. Ayres Tea Room at the L.S. Ayres
Department store.
Ayres' opened for business in 1907. In the store's early years it was
thought that food was served from informal food stands before the Tea Room
opened in 1929. The Tea Room was closed in 1991 and the original downtown
Ayres' store was closed in January 1992.
MM Format by John Hartman Indianapolis, IN mensa-1@juno.com
Posted to MM-Recipes Digest V4 #168 by cro-magnon@juno.com on Jun 30, 1997
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