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Cream of Chicken Soup with Vegetables Recipe
- 1 1/2 quarts of chicken stock
- 1 tsp. salt
- 1/8 tsp. pepper
- 3 Tbl. Rice
- 1/4 cup of chopped onions
- 1/4 cup celery cut in thin strips
- 1/3 cup carrots cut in thin strips
- 1/4 cup butter
- 5 Tbl. flour
- 1/3 cup cream
- Bring chicken stock to a boil.
- Add seasonings and rice.
- Boil gently about 10 minutes.
- Add onion, celery and carrots.
- Cook about 15 minutes or until rice and vegetables are tender.
- Heat butter in a small pan.
- Stir in flour.
- Remove from heat and slowly add a little of the chicken-stock mixture.
- Stir until blended.
- Stir into hot soup.
- Bring soup to a boil and boil 2 minutes, stirring constantly.
- Just before serving add cream.
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