MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: Chicken Velvet Soup
  Categories: Soups
       Yield: 5 Servings
  
       6 tb Butter or margarine
     1/2 c  Milk
       3 c  Chicken broth
       1 ds Pepper
       6 tb Flour
     1/2 c  Light cream
       1 c  Fine chopped cooked chicken
  
   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
                                      HANSEN
                                      The James Whitcomb Riley Cookbook
                                      Guild Press of Indiana,
                                      Indianapolis.
   
   This recipe was a standard at the L.S. Ayres Tea Room at the L.S.
   Ayres Department store.
   
   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.
   
   MM Format by John Hartman
   Indianapolis, IN
   mensa-1@juno.com
  
 MMMMM
 

Plain Text Version of This Recipe for Printing or Saving