MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Chicken Velvet Soup (Janice Norman)
 Categories: Soups/stews, Chicken
      Yield: 4 servings
 
      6 tb Butter
      6 tb Flour
    1/2 c  Milk
    1/2 c  Light cream
      3 c  Chicken broth
      1 c  Chicken; finely chopped
           Fred Peters Broth:
      1    Chicken (about 5 lb)
  2 1/2 qt Water
           Fred Peters Soup:
    3/4 c  Butter
    3/4 c  Flour
      2 c  Light cream or half-and-half
      6 c  Chicken stock
  1 1/2 c  Cooked chicken breast; finely chopped
           Salt; to taste
           Finely ground black pepper; if desired
      1 c  Fresh parsley; snipped, to garnish
 
  Make cream sauce, cook until thickened and comes to a boil, reduce
  heat. Stir in chicken.  Add a dash of pepper.  Return to boiling and
  serve immediately.  Makes 5 cups of very rich soup.
  
  For Cheese Soup, omit the chicken, but add 1 cup shredded cheese and
  a few drops of yellow food coloring.
  
  Meals and Meditations,
  compiled by United Methodist Women, Rockville, IN.

  Fred Peters Broth:

  Simmer the chicken for about 1 hour.  Remove the chicken and
  cool; remove the meat from the bones.  Reserve the white meat and
  save the remainder for other uses.
  
  Fred Peters Soup:

  Blend the butter and flour together in a mediumm 3 qt saucepan.
  Warm the cream in a separate pan.  Add the warmed cream to the
  butter-flour mixture and stir until smooth.  It will start to
  thicken when it is heated. Stir in 2 c of the hot stock. Cook over
  low heat, stirring, until heated through and blended, about 4
  minutes. Add an additional 4 c of stock and the chopped chicken.
  Season to taste with salt, if desired, and pepper. Heat to serving
  temperature--steaming, but not boiling or the cream will break. Watch
  the pot closely to keep from coming to a boil.
  
  Serve from a heated tureen and ladle into heated bowls. Garnish with
  snippets of fresh parsley.
  
  About 8 servings
  
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