CHICKEN LEMON SOUP
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Ingredients
- 1/4 C BUTTER
- 1 C CHOPPED WHITE ONION
- 1/2 LB BUTTER
- 1 3/4 C FLOUR
- 11 C WARM WATER
- 1/2 C CHICKEN STOCK ( OR BOUILLON)
- 1/2 TSP MACE
- 1/4 C FRESH LEMON JUICE
- 1/2 lb COOKED CHICKEN, SHREDDED OR
- CHOPPED
- 1/2 C WHOLE MILK
- 1/2 C HEAVY CREAM
Details
Servings 12
Preparation
Step 1
melt 1/4 C butter & saute chopped onion
remove from heat & reserve
make a roux by cooking 1/2 LB butter &
flour together on med heat for 15 min
stirring frequently until moisture is
gone (note: it's very important that
roux be fully cooked)
add warm water to roux & whip until
smooth
add chicken stock & mix thoroughly
continue to cook mix. over low to med
heat for 15-20 min
add mace, lemon juice & chicken to soup
add milk to soup & mix well
add heavy cream to soup, whipping con-
stantly (note: soup must be allowed
to cool before adding milk & cream
& milk must be added 1st)
reheat soup before serving
if it becomes too thick when reheated,
thin it w/ bit of hot water
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