Sunday, February 7, 2010

Blue Owl Chicken Velvet Soup

1/3 cup of butter
3/4 cup flour
6 cups hot chicken stock- divided use
1 cup milk
1 cup heavy cream
2 cups cooked, diced chicken
salt and pepper to taste
2 Tablespoons instant chicken broth (I used two boullion cubes)
I also added some boiled potatoes the next day because I thought it needed a little something.
Melt butter in large saucepan, whisk in flur. Cook till flour begins to buble. Stir n 2 cups of chicken stock, milk, heavy cream.
Stir in the remaining stock, cooked chicken and chicken instant chicken broth. Salt and pepper to taste.

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