CHICKEN LEMON SOUP

By Janes_kitchen

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