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cream of chicken Recipe | |
Soup | |
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Ingredients:
chicken 2lbwater 2 quarts bechamel (white) sauce1 pint
Directions:
bring water to boil in saucepan. put chiken in and bring back to the boil. skim scum. simmer one hour. remove chicken. degrease stock. add to bechamel sauce and adjust flavour. debone some of the cooked chicken to garnish soup.put a dolop of thicken cream with each bowl. It's great with home-made garlic croutons. For mushroom soup, use mushroom instead of chicken. simmer half hour then liquidise the lot and add to bechamel sauce. makes you fat(ter).
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