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.
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