MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: Chicken Velvet Soup (Janice Norman)
  Categories: Soups/stews, Vegetarian
       Yield: 4 servings
       6 tb Butter
       6 tb Flour
     1/2 c  Milk
     1/2 c  Light cream
       3 c  Chicken broth
       1 c  Finely chopped chicken
   Make cream sauce, cook until thickened and comes to a boil, reduce
   heat. Stir in chicken.  Add a dash of pepper.  Return to boiling and
   serve immediately.  Makes 5 cups of very rich soup.
   For Cheese Soup, omit the chicken, but add 1 cup shredded cheese and
   a few drops of yellow food coloring.
   Meals and Meditations, compiled by United Methodist Women, Rockville,
   From Fred Peters:
   Broth: 1 chicken (about 5 lb) 2 1/2 quarts water
   Soup: 3/4 c butter (room temperature) 3/4 c flour 2 c light cream (OR
   half-and-half) 6 c chicken stock, heated 1 1/2 c cooked chicken
   breast, finely chopped Salt, to taste, if desired Freshly ground
   black pepper, to taste 1 c fresh parsley, snipped, to garnish
   Broth:  Simmer the chicken  for about 1 hour.  Remove the chicken and
   cool; remove the meat from the bones.  Reserve the white meat and
   save the remainder for other uses.
   Soup:  Blend the butter and flour together in a mdm (3-quart)
   saucepan. Warm the cream in a seperate pan.  Add the warmed cream to
   the butter-flour mixture and stir until smooth.  It will start to
   thicken when it is heated. Stir in two c of the hot stock. Cook over
   low heat, stirring, until heated through and blended, about 4
   minutes. Add an additional 4 c of stock and the chopped chicken.
   Season to taste with salt, if desired, and pepper. Heat to serving
   temperature--steaming, but not boiling or the cream will break. Watch
   the pot closely to keep from coming to a boil.
   Serve from a heated tureen and ladle into heated bowls. Garnish with
   snippets of fresh parsley.
   About 8 servings