Monday, November 14, 2005

Cream of Chicken Soup

Use 3 quart vegetable pan.
1/4 cup butter
5 tablespoons flour
1/2 cup finely chopped chicken
3 cups seasoned chicken broth
2/3 cup light cream

Melt butter, using MEDIUM heat. Blend in flour. Gradually add chicken broth and stir until smooth. Bring to boil and add remaining ingredients. Additional seasoning may be added if desired. 6 servings.

EHP Cook Book


Blogger Kate said...

Oh my God, you do recipes now?!?! I just love you!!! :-)

2:21 PM  
Blogger Kirkkitsch said...

Yes! I decided to parlay my love of all things retro cookbook-y into another blog. I love that you love me! You made my day! Thank you! ~XOXO :D

8:34 PM  

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