Chicken Velvet Soup

Chicken Velvet Soup

Ingredients:
butter, without salt
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
soup, chicken broth or bouillon, dry
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
spices, pepper, black
parsley, fresh

Directions:
Blend together the butter and flour in a medium (3 qt) saucepan.
Add warmed cream and stir until smooth.
The soup will begin to thicken as it is heated.
Stir in 2 cups of the hot stock.
Over low heat, stir and cook until heated and blended, about 4 minutes.
Add the remaining 4 cups of stock and the chopped chicken.
Season to taste with salt and pepper.
Heat to serving temperature- steaming, but not boiling lest the cream break into unattractive particles.
Watch the pot closely to keep from coming to a boil.
Serve in heated tureen and leadle into heated bowls.
Garnish with snippets of parsley.