Description:

Beautiful soup from Virginia

Source:

D. Lishus

Serves/Makes:4-6

Ingredients

• 1 cup (225 ml) chopped celery
• 1/2 cup (125 ml) chopped onion
• 3 tbsp (45 ml). butter
• 3 tbsp (45 ml). flour
• 1/4 tsp (1 ml). pepper
• 1 quart (950 ml) milk (preferably part milk and part 1/2 and 1/2 cream)
• 2 tsp (10 ml). instant chicken bouillion granules
• 1/2 tsp (2 ml). Worcestershire sauce
• 1 cup (225 ml) chopped cooked chicken
• 1/2 cup (125 ml) sliced almonds, toasted
• 1 4-oz. jar button mushrooms, halved

Preparation

• In a large soup pot or Dutch oven, saute celery and onion in butter until tender.
• Stir in flour and pepper and, stirring constantly, cook over low heat for one minute.
• Gradually stir in milk/cream.
• Add bouillion granules and Worcestershire sauce.
• Stirring constantly, cook over medium heat until thick and bubbly.
• Stir in chicken, almonds and mushrooms.
• Stir often and cook until heated through.

Comments

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