LS Ayres Chicken Velvet Soup

Chef Jimi Penti shares from his recipe collection: LS Ayres Chicken Velvet Soup

YIELD: 2 quarts

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

Combine butter and flour, blending well. Add warm milk, pint of hot chicken stock and warm cream. After cooking well, add remaining ingredients

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