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CREAM OF CHICKEN SOUP 1/2 c. butter 1 stalk celery, chopped 4 scallions, chopped 4 Tbsp. flour 6 c. hot chicken broth 1 c. heavy cream 1 c. cooked chicken, diced 1/2 c. cooked rice (optional) 1/4 c. finely chopped celery salt and pepper Melt 1/4 cup butter in heavy 3 quart pan. Add chopped celery and scallions. Cook until tender. Stir in flour and cook 3 minutes, stirring constantly. Do not allow flour to brown. Remove from heat and use a wire whisk to blend in the broth. When smooth, return to heat and simmer 20 minutes, stirring often. Remove from heat, blend in cream, meat, rice, fine celery, salt and pepper. Reheat, but do not boil. Add 1/4 cup butter right before serving. 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. |