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Print this Recipe    Chicken 09

Chicken Velvet Soup
5 servings

90 g butter
6 tablespoons plain flour
125 ml milk
125 ml single cream
750 ml chicken stock
250 g cooked chicken; finely chopped
1 dash pepper

In saucepan, melt the butter. Blend in the flour, then stir in
the milk, single cream and chicken stock. Cook over a medium heat,
stirring constantly, until mixture thickens and comes to the boil.
Reduce heat. Stir in the chicken and pepper. Return soup to the
boil and serve immediately. Makes about 5 bowls of soup.

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