LS Ayres Chicken Velvet Soup
YIELD: 2 quarts
Ingredients:
3/8 lb butter
3/4 cup flour
1 cup warm milk
1 pint chicken stock
1 cup warm cream
1 quart chicken stock
1 1/2 cups chopped cooked chicken
1/4 tsp salt
white pepper to taste
Process:
Combine butter and flour, blending well. Add warm milk, pint of hot chicken stock and warm cream. After cooking well, add remaining ingredients