| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soup |
6 |
Servings |
INGREDIENTS
| 6 |
tb |
Butter |
| 6 |
tb |
Flour |
| 3 |
c |
Hot chicken stock |
| 1 |
ts |
Dried summer savory or thyme |
| 3 |
c |
Half and half |
| 2 |
c |
Minced fresh parsley |
| 1 |
pn |
Nutmeg |
| 1 |
pn |
Salt |
|
|
Croutons (optional) |
INSTRUCTIONS
Melt 6 Tablespoons butter. Add 6 Tablespoons flour. Cook and stir for 3
minutes. Take pot from heat and add hot chicken stock. Whisk until thick
but DO NOT boil. Add 1 teaspoon dried summer savory or thyme. Simmer for 5
minutes. Add Half and Half and parsley. Add a pinch of nutmeg and salt.
Cook over low heat until ready to serve. Top with croutons, if desired.
Yield: 6 to 8 servings.
ANN MORRISON (MRS. PAT)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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