Chicken Velvet Soup
CATEGORIES
INGREDIENTS
- 6 tablespoons butter
- 6 tablespoons flour
- 1/2 cup milk
- 1/2 cup light cream
- 3 cups chicken broth
- 1 cup cooked chicken -- diced
- Dash white pepper
- 1/2 tablespoon dried tarragon
DIRECTIONS
- Melt butter in large saucepan. Blend in flour to make a roux, and cook. Add milk, light cream, and chicken broth and blend well. Cook over medium heat, stirring constantly, until thickened.
- Reduce heat. Stir in diced chicken, white pepper, and tarragon. When heated through, serve.