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CHICKEN VELVET SOUP 3/4 c. butter 3/4 c. flour 1 c. warm milk 6 c. chicken broth 1 c. warm half and half 1 1/2 c. chopped cooked chicken 3/4 tsp. salt dash of pepper Blend together butter and flour. Add warm milk, 2 cups hot broth and 1 cup warm cream. Cook together to blend thor- oughly. Add the remaining 4 cups of chicken broth, chicken, salt and pepper. Heat thoroughly. Note: A very rich soup from L.S. Ayres Tea Room. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |