| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1 |
tb |
Flour |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
cn |
Condensed chicken broth; 10 3/4 oz |
| 2 |
c |
Half and half |
| 1/3 |
c |
Toasted sliced almonds |
| 1/2 |
ts |
Grated lemon peel |
INSTRUCTIONS
Heat butter in a 1 12/ quart saucepan till melted. Stir in flour, salt and
pepper. Cook over low heat till bubbly.Remove from heat and stir in broth.
Heat to boiling stirring constantly. Boil and stir 1 minute, reduce heat.
Stir in remaining ingredients and heat through until soup is just hot.
Recipe by: Lisa Lepsy
Posted to MC-Recipe Digest V1 #833 by MeLizaJane@aol.com on Oct 9, 1997
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