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
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.
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