Nell's Chicken Velvet Soup

Nell's Chicken Velvet Soup
2/3 cup butter
1 1/2 cups flour
12 cups chicken stock
2 cups warm cream
3 cups finely chopped chicken
1 t. salt
1 t. pepper
Melt butter, add flour and cook on low heat until well blended. Add 4 cups hot chicken stock, warm milk and cream. Cook slowly, stirring frequently until thick. Add remaining 8 cups chicken stock and the chicken and heat until boiling. Season with salt and pepper. Serves 15
Source: Eva connell, Claksdale
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* Catsrecipes Y-Group
Category:Cathy's Recipes