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Cream of Chicken Soup

January 11, 2013

Since making Boston Roast was sadly out of the question, I decided to make Cream of Chicken soup.

The Recipe –
Cream of Chicken Soup – Mrs. J.J. Feltus

To Make Cream of Chicken Soup, cut a stalk of celery into several pieces, and half an onion into thin slices. Put the vegetables into two cups of milk and heat slowly, let stand 10 minutes and remove vegetables, beat 2 slightly rounded tablespoons each of flour and butter together with a few grains of pepper and 1/2 even teaspoon of salt. Stir in the hot milk. Add 2 cupfuls of the broth reserved from boiling of foul, stir until smooth and cook 15 minutes in the double boiler. This will make a fine soup but as an extra touch beat the yolk of an egg with 4 tablespoons cream. Add to the soup and when egg thickens, serve at once.

Pans are ready.

Pans are ready.

The milk is whole milk from Richardson's in Middleton.

The milk is whole milk from Richardson’s in Middleton.

Making a Roux with butter and flour.

Making a Roux with butter and flour.

The double boiler is now ready to cook for 15 minutes.

The double boiler is now ready to cook for 15 minutes.

Egg Yolk and cream for the rich finish.

Egg Yolk and cream for the rich finish.

The Finished Soup!

The Finished Soup!

Miss S. gives it a thumbs up.

Miss S. gives it a thumbs up.

Ernie thinks it needs a little more something...

Ernie thinks it needs a little more something…

In my opinion, it did need a little more something. So I added more pepper which helped. We had it with egg noodles and peas, because Miss S asked for noodles for dinner. Ernie added sriracha sauce. I’ll make it again, with some tweaking of spice levels/types.

– Kate

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From → Main dishes, Soups

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