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| | From:  Charley© (Original Message) | Sent: 9/9/2008 12:49 AM |
CHICKEN VELVET SOUP
1/3 c. butter
3/4 c. flour
6 c. chicken stock
1 c. warm milk
1 c. warm cream
1 1/2 c. finely diced chicken
Salt & pepper to taste
Melt butter, add flour and cook over low heat until well blended. Add 2 cups hot chicken stock and the warm milk and cream. Cook slowly, stirring often until thick. Add remaining 4 cups of the chicken stock and chicken and heat to boiling. Season with salt and pepper. |
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| Actually, I'm making this on tomorrow. It's killer with BLT's on Crescent rolls. |
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