| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Soups, Poultry, Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter OR Regular Margarine |
| 1/4 |
c |
Onion; Chopped |
| 1 1/2 |
c |
Chicken; Cooked,Cubed 1-Inch |
| 1 1/2 |
c |
Potatoes;Pared,Cubed 1/2-In |
| 1 1/2 |
c |
Carrots; Cubed, 1/4-inch |
| 2 |
|
Chicken Bouillon Cubes |
| 1 |
ts |
Salt |
| 1/4 |
ts |
White Pepper |
| 2 |
c |
;Water |
| 2 |
tb |
Unbleached All-Purpose Flour |
| 2 1/2 |
c |
Milk |
|
|
Chopped Fresh Parsley |
INSTRUCTIONS
Melt the butter over low heat in a 3-quart saucepan and cook the onion in
the butter until tender but not browned. Add the cubed chicken, potatoes,
carrots, bouillon cubes, salt, pepper and water. Cover and cook, over high
heat, until the mixture comes to a boil. Reduce the heat to low and simmer
for 20 minutes or until the vegetables are tender. Meanwhile, combine the
flour and 1/2 cup of the milk in a jar. Cover and shake until blended and
smooth. Stir the flour mixture and remaining 2 cups of milk into the
vegetable-chicken mixture. Cook over medium heat, stirring constantly,
until the mixture boils and thickens. Remove from the heat and pour into a
thermos jar or serve with the parsley sprinkled over.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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