ORIGINAL AYRE'S TEAROOM CHICKEN VELVET SOUP
- 1 1/2 stick butter
- 3/4 c all purpose flour
- 1 c warm milk
- 1 pt hot chicken stock (may use swanson's)
- 1 c warm cream (may use half and half)
- 1 qt chicken stock
- 1 1/2 c chopped cooked chicken
- 1/4 Tbsp salt (3/4 teaspoon)
- dash(es) pepper
Adapted from pinterest.com
In a large pot, combine butter and flour, blending well. Add warm milk, the pint of hot chicken stock and the warm cream.
When it begins to thicken, add remaining ingredients and cook over low heat until hot.