CHICKEN VELVET SOUP

April 21, 2010

Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Soup

3/4 cup butter
3/4 cup flour
1 cup warm milk
1 pint hot chicken stock
1 cup warm cream
1 quart chicken stock
1 1/2 cups cooked chicken
salt and pepper

Melt butter. Add flour. Cook together about 1 minute. Add milk, pint of chicken stock and cream. Cook together. Then add the quart of chicken stock, chicken, and seasoning.


Per Serving (excluding unknown items): 540 Calories; 39g Fat (67.0% calories from fat); 22g Protein; 22g Carbohydrate; 1g Dietary Fiber; 146mg Cholesterol; 2569mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Non-Fat Milk; 7 1/2 Fat.

NOTES: From Sarah Bender. Had this at a tea room in Peru, IN Excellent.

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