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Chicken Almond Cream Soup
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Beautiful soup from Virginia

D. Lishus


  • 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
  • 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.
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