L.S. AYRES TEAM ROOM CHICKEN VELVET SOUP

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L.S. AYRES TEAM ROOM CHICKEN VELVET SOUP image

Categories     Soup/Stew     Chicken

Yield 2 quarts

Number Of Ingredients 9

3/8 lb butter
3/4 ci[ f;pir
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

Steps:

  • 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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