Title: Chicken Velvet Soup
Categories: Soup Chicken
Yield: 5 Servings
| 6 | tb | Butter or margarine |
| 1/2 | c | Milk |
| 3 | c | Chicken broth |
| 1 | ds | Pepper |
| 6 | tb | Flour |
| 1/2 | c | Light cream |
| 1 | c | Fine chopped cooked chicken |
In saucepan, melt butter or margarine. Blend in flour, then stir in milk,
light cream and chicken broth. Cook over medium heat, stirring constantly,
until mixture thickens and comes to a boil. Reduce heat. Stir in finely
chopped cooked chicken and dash of pepper. Return soup to boiling and
serve immediately. Makes about 5 cups of soup.