Chicken Velvet Soup

25.09.2008 | Author: Cook | Posted in Soups
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Chicken Velvet Soup


Servings: 5
Ingredients: 

  • 6 tb Butter or margarine
    • 

  • 1/2 c  Milk
    • 

  • 3 c  Chicken broth
    • 

  • 6 tb Flour
    • 

  • 1/2 c  Light cream
    • 

  • 1 c  Fine chopped cooked chicken
    • 

  • 1 ds Pepper
    •

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.

1991 WILLIAMS, Dorothy June and Diana
Williams HANSEN
The James Whitcomb Riley Cookbook
Guild Press of Indiana, Indianapolis.

This recipe was a standard at the famous Tea Room of L.S. Ayres’ Department
Store in Indianapolis. Ayres’ opened for business in 1907. In the store’s
early years it was thought that food was served from informal food stands
before the Tea Room opened in 1929. The Tea Room was closed in 1991 and
the original downtown Ayres’ store was closed in January 1992.





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