INGREDIENTS

INSTRUCTIONS

Make cream sauce, cook until thickened and comes to a boil, reduce heat.
Stir in chicken.  Add a dash of pepper.  Return to boiling and serve
immediately.  Makes 5 cups of very rich soup.
For Cheese Soup, omit the chicken, but add 1 cup shredded cheese and a few
drops of yellow food coloring.
Meals and Meditations, compiled by United Methodist Women, Rockville, IN.
From Fred Peters:
Broth: 1 chicken (about 5 lb) 2 1/2 quarts water
Soup: 3/4 c butter (room temperature) 3/4 c flour 2 c light cream (OR
half-and-half) 6 c chicken stock, heated 1 1/2 c cooked chicken breast,
finely chopped Salt, to taste, if desired Freshly ground black pepper, to
taste 1 c fresh parsley, snipped, to garnish
Broth:  Simmer the chicken  for about 1 hour.  Remove the chicken and cool;
remove the meat from the bones.  Reserve the white meat and save the
remainder for other uses.
Soup:  Blend the butter and flour together in a mdm (3-quart) saucepan.
Warm the cream in a seperate pan.  Add the warmed cream to the butter-flour
mixture and stir until smooth.  It will start to thicken when it is heated.
Stir in two c of the hot stock. Cook over low heat, stirring, until heated
through and blended, about 4 minutes. Add an additional 4 c of stock and
the chopped chicken. Season to taste with salt, if desired, and pepper.
Heat to serving temperature--steaming, but not boiling or the cream will
break. Watch the pot closely to keep from coming to a boil.
Serve from a heated tureen and ladle into heated bowls. Garnish with
snippets of fresh parsley.
About 8 servings
Posted to MM-Recipes Digest V3 #265
Date: Fri, 27 Sep 1996 16:33:07 -0400
From: BobbieB1@aol.com

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