Chicken velvet soup (janice norman)

1. Make cream sauce, cook until thickened and comes to a boil, reduce heat.
2. Stiri in chicken.
3. Add a dash of pepper.
4. Return to boiling and serve immediately.
5. Makes 5 cups of very rich soup.
6. for cheese soup, omit the chicken, but add 1 cup shredded cheese and a few drops of yellow food coloring.
7. meals and meditations, compiled by united methodist women, rockville, in. from fred peters: broth: 1 chicken (about 5 lb) 2 ½ quarts water soup: ¾ c butter (room temperature) ¾ c flour 2 c light cream (or half-and-half) 6 c chicken stock, heated 1 ½ 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.
8. Remove the chicken and cool; remove the meat from the bones.
9. Reserve the white meat and save the remainder for other uses.
10. soup: blend the butter and flour together in a mdm (3-quart) saucepan.
11. Warm the cream in a seperate pan. Add the warmed cream to the butter-flour mixture and stir until smooth.
12. It will start to thicken when it is heated.
13. Stir in two c of the hot stock.
14. Cook over low heat, stirring, until heated through and blended, about 4 minutes.
15. Add an additional 4 c of stock and the chopped chicken.
16. Seasoni to taste with salt, if desired, and pepper.
17. Heat to serving temperature--steaming, but not boiling or the cream will break.
18. Watch the pot closely to keep from coming to a boil.
19. serve from a heated tureen and ladle into heated bowls.
20. Garnishi with snippets of fresh parsley.
21. about 8 servings.